Cari Boeuf aux Carottes (Beef and Carrot Curry) is a traditional Réunionnaise recipe for a classic curry of beef with onions, tomatoes and carrots cooked in a ginger and garlic base. The full recipe is presented here and I hope you enjoy this classic Réunionnaise version of: Beef and Carrot Curry (Cari Boeuf aux Carottes).
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Ingredients:
1.2kg beef, cut into serving-sized pieces
5 onions, sliced
6 garlic cloves
3 small tomatoes, chopped
2cm length of ginger, grated
1 sprig of thyme
1kg carrots, scraped, halved lengthways and with each half cut into three portions crossways
salt and freshly-ground black pepper, to taste
oil for frying
6 tbsp flat-leaf parsley, shredded, to garnish
6 spring onions, finely shredded, to garnish
Method:
Combine the garlic and ginger in a mortar. Season with salt and pepper then pound to a paste.
Heat about 4 tbsp oil in a pan. Add the beef and fry until well browned all over. Now add the onions and fry for a few minutes before stirring in the garlic paste and the tomatoes. Add the sprig of thyme and cook, covered, for 3 minutes over low heat.
Pour in enough water to cover all the ingredients and bring to a boil. Reduce to a low simmer and continue cooking until almost all the liquid has evaporated and the sauce is smooth.
In the meantime, prepare the carrot pieces. Stir these into the stew about 7 minutes before the end of the cooking time.
Once ready, turn into a serving dish and garnish with the parsley and spring onions. Serve hot, accompanied by white rice.
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