Noxolo's Beef Curry
A South African beef curry traditionally cooked outdoors in a potjie (three-legged cast-iron pot) over a wood fire, which imparts a lovely smokiness. Served with stiff pap. Serves 4 to 6. Difficulty: Easy. Dietary: Dairy free, fat conscious.
⏱️ Prep: 20 min🍳 Cook: 60 min
Ingredients
| 600 g | beef (bone in), cubed | |
| 1 cup | 240 ml | water, plus extra if necessary |
| 40 ml | oil | |
| 1 | large onion, coarsely chopped | |
| — | salt, to taste | |
| 2 | garlic cloves, crushed | |
| 1 | red pepper, chopped | |
| 1 | green pepper, chopped | |
| 1 | green chilli, chopped | |
| 1 | chilli beef stock cube | |
| 1 teaspoon | 5 ml | mild Rajah curry powder |
| 1 teaspoon | 5 ml | Robertson steak and chops spice |
| 1 teaspoon | 5 ml | Robertson barbecue spice |
| — | stiff pap, for serving |
Instructions
- Place the meat and 1/2 cup water in a potjie over an outdoor fire. Boil for 30 minutes. The water should boil away - take care that the meat does not catch.
- Add the oil, onion, salt, garlic, peppers, chilli and the remaining water and cook for 20 minutes, stirring occasionally.
- Add the stock cube and remaining spices and mix. Cook for 15 minutes.
- Add more water if necessary and cook for an additional 15 minutes, or until the beef is soft. Season with salt to taste. Serve with pap.
Cook's note: This beef curry is made outdoors on a wood fire, which imparts a lovely smokiness. A potjie refers to a traditional three-legged cast-iron pot, popular in South Africa. Feel free to use any cast-iron pot you have, raising and protecting the bottom layer if using a flat pot. You can also make this curry on the braai.
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