Durban Beef Curry


Serves 6

Ready 3 hours

Vegetable Oil                                        3 tbsp.             

Onions, diced               2

Garlic, crushed                                     3 tbsp.             

Fresh Ginger, crushed   2 tbsp.

Mild curry Powder                                ¼ cup              

Whole Mustard seeds   2 tbsp.

Turmeric powder                                  1 tsp                

Fresh Chilli minced       to taste

Whole fenugreek seeds                        1 tsp                

Tomato Paste               2 tbsp.             

Boneless Beef Brisket, fat trimmed        1.5 kg              

Beef Stock /water         2 cups              

Tinned, whole Peeled tomatoes            2 tins               

Salt to taste


Heat a large, heavy based pot over medium heat.  Add the oil.  Once the oil is hot, add the onions and sauté until lightly browned. 

Add the garlic, ginger, chilli, tomato paste and the spices.  Sauté for a further 5 minutes. 

Cut the Brisket into 2 cm chunks and add to the hot pot.  sauté for 15 – 20 until the meat is browned. 

Add the tomatoes and enough beef stock or water to cover the meat.  Bring to a gentle simmer.  Cook for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender. Taste and correct the seasoning.

Serve with freshly cooked Rice and sambals. 

Image: Gastro Senses