James Carrier
Makes 6 to 8 servings

When Nancy Sephton lived in South Africa in the '50s, lamb curry was as ubiquitous there as hamburgers and hot dogs are in the United States. On a return visit a number of years later, she came across the curry made with beef, which has become a favorite with her family.

How to Make It

Step 1

Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.

Step 2

Add to pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chilies, and ginger; stir to free browned bits. Return to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours.

Step 3

Put banana, chutney, coconut, and cucumber yogurt sauce each in separate small bowls.

Step 4

Ladle beef curry over rice on plates. Add banana, chutney, coconut, cucumber yogurt sauce, and salt to taste.

Ratings & Reviews

kdabfkdjbfdbf's Review

February 04, 2014

mktaylor82's Review

July 05, 2011

Lauren98's Review

June 15, 2011
My daughter's South African au pair even loved this. Wonderful!

SillyCow's Review

September 12, 2009
I have made this more than once and even my picky children liked it. I served it with all the accompaniments and I think for the kids part of the fun was adding their own ingredients. The coconut especially was a big hit. If you like beef chili and you also like spicy curry, then you’ll likely love this dish! Definitely a keeper.