Beef Curry (South African Cape Malay Mavrou)

Mavrou. A Cape Malay traditional dish which is usually served at weddings, on Eid and other special occasions. Mavrou is a very colourful dish and is usually made with steak. This South African Malay curry gets a kick of heat from cayenne pepper.

4 cardamom pods, bruised
3 tsp. ground sweet paprika
2 tsp. ground coriander
1 tsp. ground cayenne pepper
1 tsp. ground turmeric
1 tsp. ground cumin
¼ tsp. ground allspice
1 stick cinnamon
beef, fat trimmed, cut into 4 cm pieces (1.2 kg)
1 (1½"/4 cm) piece ginger, peeled, finely chopped
3 cloves garlic, finely chopped
1½ Tbsp. grapeseed oil
1 brown onion, coarsely chopped
1½ cups Massel chicken style liquid stock (375 mL)
1 cup crushed tomatoes (250 mL)
½ cup water (125 mL)

To Serve:
saffron rice

Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a glass bowl. Season. Cover. Marinate in fridge for 1 hour.

Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef mixture for 5 minutes or until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.

Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover and simmer for 10 minutes or until mixture thickens slightly. Serve with rice.

Makes 4 servings.