Cape curry with sambals and poppadums
- You
- Aug 6, 2015
- 2 min read
• 1 kg good-quality beef goulash, cubed
• 500 ml (1 container) buttermilk
• salt and freshly ground black pepper to taste
• oil
• 2 onions, sliced in rings
• 4 garlic cloves, crushed
• 15 ml (1 T) fresh ginger, grated
• 1 green pepper, seeded and cut into strips
• 1 cinnamon stick
• 6 cardamom seeds, bruised (optional)
• 1 bay leaf
• 15-20 ml (3-4 t) medium roasted masala or curry powder
• 15 ml (1 T) ground cumin
• 15 ml (1 T) turmeric
• 5 ml (1 t) ground coriander
• 2 ml (½ t) nutmeg
• 1 ml (¼ t) red pepper
• 1 can (400 g) whole peeled tomatoes, chopped smaller
• handful chopped coriander leaves
• 20 ml (4 t) white sugar
• juice of ½ a lemon
• poppadums
1. Marinade the meat in buttermilk overnight.
2. Press dry, season with salt and pepper and fry in a little oil until browned.
3. Remove from the pan.
4. Wipe the pan and add more oil.
5. Sauté the onion, garlic, ginger and pepper with the whole spices in a little oil in a large, heavy-base saucepan until soft.
6. Add the rest of the flavourings and stir-fry for 1 minute.
7. Add the tomatoes and coriander leaves.
8. Reduce the heat and simmer until the meat is done and the sauce has thickened. (Add hot water if the curry gets too dry.)
9. Season with sugar, lemon juice and more salt and pepper if necessary.
10. Serve with spicy rice and sambals.
11. Microwave the poppadums on high for 1-2 minutes until puffed up.
SAMBALS
• Tomato Sambal Remove the seeds from a tomato and chop it finely. Add a little vinegar, sugar, and 2 green chillies (seeded and chopped). Sprinkle with finely chopped coriander leaves.
• Carrot Sambal Grate 4 carrots finely and add 60 ml (¼ c) finely chopped fresh coriander leaves and 1 seeded and chopped green chilli. Season with salt and stir in 60 ml (¼ c) lemon juice.
• Banana Sambal Mix 5 sliced bananas with 30 ml (2 T) lemon juice, 50 ml coconut and a pinch each of white sugar and salt.
Comments