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South African Beef Curry

Nancy Sephton, Kensington, California, February 2001, RECIPE BY Sunset, My Recipes -

South African Beef Curry

James Carrier

Yield --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.

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  • 3 pounds boned, fat-trimmed beef chuck
  • 2 onions (1 lb. total), peeled and chopped
  • 1/4 cup curry powder
  • 2 tablespoons mustard seed
  • 1 tablespoon minced garlic
  • 1 teaspoon ground dried turmeric
  • 2 cups fat-skimmed beef broth
  • 1 1/4 pounds Roma tomatoes, rinsed, cored, and chopped
  • 2 tablespoons minced fresh jalapeΓ±o chilies
  • 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

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.

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