Beginning in the 17th century, slaves from Indonesia and India were brought to work the farms of Cape Town, South Africa. They came to be known as Cape Malays, and as a result of their influence, curry dishes are widespread in South Africa. Cape Malay curry is known for combining sweet and savory flavors--using sweet spices like cinnamon and ginger, dried fruit (especially dried apricots), and savory seasonings like garlic and onions. Though usually served with rice, this beef stew is also great over mashed potatoes or egg noodles.
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 clove, minced
1 pound beef stew meat, cut into bite-sized pieces
1 1/4 cups less-sodium beef broth
1 cup water
1 cup chopped green bell pepper (about 1 medium)
1/3 cup chopped dried apricots
1/3 cup apricot spread (such as Polaner All Fruit)
2 teaspoons red wine vinegar
1/4 cup low-fat buttermilk
How to Make It
Combine turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well.
Heat oil in a Dutch oven over medium-high heat. 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 (through vinegar); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Uncover; discard bay leaves. Simmer 30 minutes or until beef is very tender. Remove from heat; stir in buttermilk.
This is delicious! What a great combination of flavors. I used all beef broth (water just dilutes flavor), Smucker's low-sugar Apricot jam, and heaping amounts of the spices. We added crushed red pepper at the table. Served with basmati rice and okra, which is popular vegetable in India and great with a sweet-hot curry. I used a very lean beef, so it was important not to let it boil or overcook it. 50 minutes was fine--made the night before and ate for dinner the next night so flavors could meld.
This was really delicious, and very easy. I followed the recipe almost exactly - only things I changed was to substitute vegetable broth for the beef broth and I used light coconut milk in place of the buttermilk. This curry has a lot of great flavor. I think the apricots and fruit spread add something special. It isn't super spicy, so spice lovers might want to add some crushed red pepper. I served it over brown rice but it would be great with basmati.
Excellent! The flavor of this dish is mild but still very interesting with many layers. Result is very tasty. Beef gets very tender after simmering so long which is also nice. Would be great served over egg noodles.
This had so much intense and rich flavor that I can't help but give it all five stars. A very simple recipe with spices that are readily available. I thought the addition of dried apricots and apricot preserves was particularly tasty.
This was a hit with my family. Even our eight year old son enjoyed it. It is a wonderful blend of flavors. I substituted cayenne for the chili powder and added 1 tsp. of red pepper flakes. I also used a flat iron steak instead of stewing beef. It was wonderfully tender. I served it on a bed of spiced basmati. And, I will definitely make this again and I plan to double the recipe.
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