Recipe for South African Beef Curry

Ingredients

3 pounds boned, fat-trimmed beef chuck

2 onions (1 lb. total), peeled and chopped

¼ cup curry powder

2 tablespoons mustard seed

1 tablespoon minced garlic

1 teaspoon ground dried turmeric

2 cups fat-skimmed beef broth

1 ¼ pound Roma tomatoes, rinsed, cored, and chopped

2 tablespoons minced fresh jalapeño chillies

2 tablespoons minced fresh ginger

1 firm-ripe banana (about 5 oz.), peeled and thinly sliced

About 1/2 cup mango chutney

About 1/3 cup sweetened shredded dried coconut

Cucumber Yogurt Sauce

About 6 cups hot cooked rice

Salt

Directions

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 for 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 the pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chillies, 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 yoghurt sauce each in separate small bowls.

Step 4
Ladle beef curry over rice on plates. Add banana, chutney, coconut, cucumber yoghurt sauce, and salt to taste.