Ghiema Curry

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Ghiema curry is beef or mutton cut into very small pieces, slightly larger than minced meat. For variation, add cubed potatoes and a chopped chilli.

Prep Time:
Cook Time:
Total Time:
Serves: 6
  • 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

  1. Sauté onions in oil until golden

  2. Add ginger and garlic and fry for 5 minutes

  3. Add tomatoes and spices and cook until a thick sauce is formed

  4. Wash the meat, drain and add to the curry sauce

  5. Season with salt, close with a tightly-fitting lid and cook over low heat until the meat is tender (about 40 minutes)

  6. Serve with roti and sambals.

A Few Sambal Ideas
  1. Tomato Sambal

    1. 1.1. Remove the seeds from a tomato and chop it finely

    2. 1.2. Add a little vinegar, sugar, and 2 green chillies (seeded and chopped)

    3. 1.3. Sprinkle with finely chopped dhania

  2. Carrot Sambal

    1. 2.1. Grate 4 carrots finely and add finely chopped dhania and 1 seeded and chopped green chilli

    2. 2.2. Season with salt and stir in 60 ml lemon juice

  3. Banana Sambal

    1. 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: 3530

Word Count: 551

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