Curry of Beef I

Cameroonian Curry of Beef I Recipe

Region / culture: Cameroon | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Curry of Beef I is a flavorful and aromatic dish that combines tender beef with a blend of spices and tropical fruits. This dish is perfect for a special occasion or a cozy night in.

History

Curry of Beef I has its origins in Caribbean cuisine, where the use of curry powder and tropical fruits is common in savory dishes. This recipe has been passed down through generations and has become a beloved classic in many households.

Ingredients

1 cup chopped yellow onions
2 tbsp curry powder
2 tbsp salt
1 tsp black pepper
0.5 cup vegetable oil
4 lb (1.81 kg) boneless chuck, cut into 2-inch squares
0.5 pineapple, trimmed and cut into 2-inch chunks
0.5 cup raisins
1 coconut
1 mango, peeled and cut into long strings

How to prepare

Sauté the onions until they are tender and browned.
Add the curry powder and season to taste.
Add the boneless chuck and simmer for 1 hour.
Add the fresh pineapple and raisins.
Pierce the coconut and drain the water from it.
Add some more water to the coconut water to make two cups and add it to the stew.
Simmer until the meat is completely tender, which should take about 1 hour.
Add the mango and half of the coconut, cut into 1-inch squares.
Cook for ten more minutes.

Variations

For a spicier version, add chopped chili peppers or a dash of hot sauce.
Substitute the beef with chicken or lamb for a different flavor profile.

Cooking Tips & Tricks

Make sure to brown the onions properly to bring out their sweetness and depth of flavor.

- Adjust the amount of curry powder to suit your taste preferences.

- Simmer the beef slowly to ensure it becomes tender and absorbs all the delicious flavors of the spices and fruits.

Serving Suggestions

Serve the Curry of Beef I over steamed rice or with a side of naan bread for a complete meal.

Cooking Techniques

Sautéing the onions until browned adds depth of flavor to the dish.

- Simmering the beef slowly ensures it becomes tender and flavorful.

Ingredient Substitutions

You can use canned pineapple chunks instead of fresh pineapple.

- If you don't have curry powder, you can use a blend of cumin, coriander, and turmeric.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving for a convenient meal option.

Presentation Ideas

Serve the Curry of Beef I in a coconut shell for a tropical touch. - Garnish with fresh cilantro or chopped nuts for added texture and flavor.

Pairing Recommendations

Pair this dish with a side of coconut rice or a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

520 per serving

Carbohydrates

23g per serving

Fats

28g per serving

Proteins

45g per serving

Vitamins and minerals

This dish is rich in vitamin C from the pineapple and mango, as well as iron and zinc from the beef.

Alergens

This recipe contains coconut and may not be suitable for those with nut allergies.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Curry of Beef I is a delicious and aromatic dish that combines tender beef with a blend of spices and tropical fruits. This recipe is perfect for a special occasion or a cozy night in, and is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my friend Mary in her cozy kitchen. The smell of spices wafted through the air, and I couldn't help but ask her what she was cooking.

Mary smiled at me and said, "Oh, this is my family's recipe for Curry of Beef. Would you like to learn how to make it?" My eyes lit up with excitement, as I had always loved the rich and flavorful taste of curry dishes. I eagerly accepted her offer and watched as she guided me through the process of creating this delicious dish.

She began by heating some oil in a large pot and sautéing chopped onions and garlic until they were fragrant and golden brown. Then, she added in chunks of tender beef and browned them on all sides. The sizzle of the meat as it cooked filled the room with a mouthwatering aroma.

Next, Mary added in a blend of aromatic spices - turmeric, cumin, coriander, and garam masala. The spices danced together in the pot, creating a symphony of flavors that made my taste buds tingle with anticipation. She poured in some coconut milk and a splash of broth, allowing the flavors to meld together and create a rich and creamy sauce.

As the curry simmered on the stove, Mary taught me the importance of patience and letting the flavors develop over time. She explained that the longer the curry cooked, the more intense and complex the taste would become. I eagerly waited as the fragrant scent of curry filled the kitchen, making my stomach growl in anticipation.

Finally, after what felt like an eternity, Mary declared that the Curry of Beef was ready. She ladled the steaming dish into bowls and garnished it with fresh cilantro and a squeeze of lime juice. I took a bite and was instantly transported to a world of exotic flavors and spices. The tender beef melted in my mouth, while the creamy curry sauce coated my tongue in a blanket of warmth and comfort.

From that day on, I was hooked on making Curry of Beef. I cooked it for my family and friends, and it quickly became a favorite among all who tried it. I experimented with different variations, adding in vegetables like potatoes and carrots, or swapping out the beef for chicken or lamb. Each time I made the dish, I felt a sense of pride and joy at being able to recreate the magical taste that Mary had introduced me to.

As the years went by, I continued to hone my skills in the kitchen, learning new recipes and techniques from people I met along the way. But the memory of that first time making Curry of Beef with Mary will always hold a special place in my heart. It was the beginning of a culinary journey that has filled my life with love, laughter, and delicious food. And for that, I am forever grateful.