Durban beef curry
Beef
Durban beef curry
One of the oldest and largest ex-patriot Indian communities is in Durban, South Africa. Workers from the sub-continent have been there for over 250 years so the Durban curry has a bit of history as the forerunner to the chicken tikka masala type curries we know and love. It works equally well with any meat, including turkey and venison.
Ingredients
- 2 tbsp olive oil
- 1 large onion, sliced into rings
- 3 curry leaves
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp curry masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ⅓ cinnamon stick
- 3 cardamom pods
- ½ tsp ground turmeric
- 500g diced beef
- 2 small chillies, finely chopped (less if you don't like it too hot)
- 2 medium tomatoes, chopped
- 200ml stock
- 1 tbsp tomato purée
- 3 medium potatoes
- 1 small cauliflower, broken into florets
- salt and pepper
Method
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Step 1
Heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a medium heat.
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Step 2
Add the beef and chillies, stirring well for a few minutes. Add the tomatoes, half the stock and cook for about 10 minutes, before adding the tomato purée.
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Step 3
Add the potatoes, cauliflower and remaining stock, and simmer gently for 1 hour. Remove the cinnamon, cardamom and curry leaves, and adjust the seasoning if necessary before serving.
