Ghiema Curry
Posted in Cape Malay Recipes Tell-a-FriendGhiema curry is beef or mutton cut into very small pieces, slightly larger than minced meat. For variation, add cubed potatoes and a chopped chilli.
Ingredients
2 large onions, chopped
90 ml vegetable oil
5 ml crushed root ginger
3 ripe tomatoes, skinned and chopped
10 ml crushed garlic
15 ml masala
5 ml borrie
2 sticks cassia
10 ml ground barishap
1 kg ghiema
salt to taste
Method
Sauté onions in oil until golden
Add ginger and garlic and fry for 5 minutes
Add tomatoes and spices and cook until a thick sauce is formed
Wash the meat, drain and add to the curry sauce
Season with salt, close with a tightly-fitting lid and cook over low heat until the meat is tender (about 40 minutes)
Serve with roti and sambals.
A Few Sambal Ideas
Tomato Sambal
1.1. Remove the seeds from a tomato and chop it finely
1.2. Add a little vinegar, sugar, and 2 green chillies (seeded and chopped)
1.3. Sprinkle with finely chopped dhania
Carrot Sambal
2.1. Grate 4 carrots finely and add finely chopped dhania and 1 seeded and chopped green chilli
2.2. Season with salt and stir in 60 ml lemon juice
Banana Sambal
3.1. Mix 5 sliced bananas with 30 ml lemon juice, 50 ml coconut and a pinch each of white sugar and salt.
Category: Entrée
Cuisine: Cape Malay
Sub-Category: Traditional
Total Views: 3627
Word Count: 551
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