Durban-style Steak and Kidney Stew is a traditional South African recipe (from Durban) for a dish of beef steak and beef kidney cooked in a curried gravy. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban-style Steak and Kidney Stew.
My wife gets beef kidneys and hearts from the local Zulu butchery in Durban (this doesn’t necessarily mean that the butcher is ethnically Zulu, it means that the meat is prepared in the Zulu style (ie on the bone) and the chickens are native chickens, leaner and more sinewy but with better flavour that are bred to be cooked long and slow in stews and curries. The British brought steak and kidney pies to South Africa (and neighbouring Zimbabwe) where they are now a staple of fast food. In Durban the steak and kidney pie filling was married with South Indian curry styles (from Indian indentured cane cutters) and the steak and kidney stew was born. Our local supermarket even sells a 250g pack that has strips of beef on one side and diced kidney on the other.
Heat the butter in a heat-proof casserole or Dutch oven. Add the onion and fry for about 6 minutes, or until golden brown. Add the beef and stir-fry for 6 minutes, until nicely browned. Toss the kidneys in the seasoned flour then add to the pot along with the garlic and ginger. Stir fry for 5 minutes then add the Durban masala, curry leaves, carrot and bayleaves. Continue cooking for 5 minutes more then add the thyme and garam masala. Pour in the Worcestershire sauce and 1l water.
Bring to a simmer, cover and cook for 50 minutes, or until the ingredients are cooked through and tender and the gravy has thickened. Turn into a serving dish, scatter over the coriander leaves and serve with rice and naan bread or mashed potato and naan bread.
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