Cape Malay Curry
Cape Malays are an ethnic group from South Africa with one of the most interesting backgrounds, which is properly reflected in their cuisine.
Owing to some their Southeast Asian roots and blending Arab influences by way of their Muslim identity, the food contains harmonious artifacts of those origins: turmeric abd cinnamon, ginger and beef, bell peppers and apricots all combine in this recipe in a delicious mix.
The recipe is delicious and exacly what you imagine a curry with African and Middle-Eastern influence would taste like.
Takes a couple of hours, most of which is waiting for the beef to cook.
Serve with rice.
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- 2 cups chopped onion
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 bay leaves
- 1 garlic clovet minced
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 1/4 cups fat-free, lower-sodium beef broth
- 1 cup water
- 1 cup chopped green bell pepper (about t medium)
- 1/3 cup chopped dried apricots
- 1/3 cup apricot spread
- 2 teaspoons red wine vinegar
- 1/4 cup low-fat buttermilk
- 2 cups cooked long-grain rice
- Combine first 6 ingredients in a small bowl, stirring well
- Heat a Dutch oven over medium-high heat.
Add oil; swirl to coat.
Add spice mixture; cook 15 seconds, stirring constantly.
Add onion; sauté 2 minutes.
Add ginger, bay leaves, and garlic; sauté 15 seconds.
Add beef; sauté 3 minutes.
Add broth and next 5 ingredients (throughvinegar); bring to a boil.
Cover, reduce heat, and simmer 1.5 hours.
- Uncover; discard bay leaves, if desired.
Simmer 30 minutes or until beefis very tender.
- Remove from heat; stir in buttermilk.
Serve over rice.
Serves 4 (serving size: 1.25 cups of beef mixture and 1/2 cup cooked rice)
- calories 349;
- fat 11.5 g;
- protein 257g;
- carb 353g;
- cholesterol 71mg;
- iron 43mg, sodium 396mg; calcium 77mg