Found this recipe in Taste Magazine (June 2014).
A South African Malay curry called MAVROU.
Really easy to make, it will serve 4 hungry people or 6 petits appétits.


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


    1. Combine cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a glass bowl. Add beef, ginger and garlic and stir to combine. Cover. Place in fridge for 1 hour to marinate.
    2. Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef for 5 minutes or until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.
    3. 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. Sprinkle mavrou with baby herbs and serve with a saffron rice.
    4. Eat!

I made a few changes to the recipe.
Firstly, I marinated the meat overnight (only because I didn’t have the time to cook it the same day I marinated the meat. Won’t make a big difference).
Secondly, I cooked the dish in the oven. So I followed the recipe until the end of step 2 but used a big ovenproof casserole dish. Then I cooked the mavrou for about 3 hours at 150°C with the lid on until the meat was very tender. I also added capsicums alongside the other ingredients. And I used a whole tin of tomatoes (400g).
You could add potatoes, sweet potatoes or other veges to the dish. And it needs salt.
Can go in the freezer.


  1. Definitely going to try this one! The ingredients appeal, as does the simple preparation. And it is still cool enough in the evenings for a stew. I am curious about the name, though. It looks more French than Afrikaanse in its spelling. There is a word MEVROU, meaning LADY in Afrikaanse. I am sure this will also freeze well.

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