Reiklas Muklas

The potatoes in this Beef Gheema extra spicy curry were melting in our mouths. The secret behind getting a beautiful, soft, melt in the mouth potato is to slow cook it in my opinion.

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Salwaa’s Gheema Curry

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Salwaa Smith - Cape Malay Cooking & Other Delights
From My Kitchen To Yours - keeping our heritage alive since 2011

Ingredients:
3 onions finely chopped
2 ripe tomatoes grated
1/2 green and red pepper finely chopped
2 tsp garlic grated
2 tsp ginger grated
3 green chillies slit or finely chopped. Add more or less chillies as needed.
3 bay leaves
3 pieces stick cinnamon
7 cardamom pods
5 allspice
10 curry leaves
2 tsp tomato paste
2 tbsp vegetable oil
1 kg beef steak cut in small pieces
2 tbsp leaf masala / roasted masala
2 tsp salt or to taste
2 tsp tumeric
1 1/2 tsp whole coriander seeds
1 1/2 tsp cumin seeds
1 tsp whole fennel / bariship seeds
Few potatoes (optional), peeled and cut into quarters

Method

Braise chopped onion in oil until transparent or slightly brown
Add garlic, ginger, green, red pepper and braised a further 5 minutes stirring occasionally.
Add cardamom, allspice, stick cinnamon and bay leaves.
In another hot pan take all the whole spices, fennel, cumin and coriander and warm it in the pan for about 1-2 minutes take care not to burn these spices. Make it semi fine in a mortar and pestle and put aside. The aroma is beautiful.
Braise for a further 5 minutes then add salt and all the spices.
Add beef steak and cook for about 45 minutes to a hour until beefsteak are soft and tender adding little bit of water at a time.
Now add tomatoes and tomatoe paste as well as curry leaves give the pot a vigorous stir then add potatoes and cook until potatoes are soft. Add little of water as needed and stir occasionally.

Serve with roti, white rice or flat bread or naan bread.