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
- 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.
- 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.
- 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.
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.