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Thiou Curry au Boeuf (Senegalese Beef Curry)
Thiou Curry au Boeuf (Senegalese Beef Curry) is a raditional Senegalese recipe for a classic curry of beef (typically local zebu) with potatoes and carrots in a lightly-curried gravy base. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Senegalese Beef Curry (Thiou Curry au Boeuf).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesBeef RecipesSenegal Recipes
Also known as
Domoda à la viande, this is a classic Senegalese curry of beef, though it can be made with any meat. It contains curry powder, which like many West African curry powders tends to be heavy on the turmeric. I would suggest using a medium Madras but adding 1 tsp ground turmeric to every 3 tbsp curry powder.
Ingredients:
70ml (5 tbsp) of vegetable oil
1kg (2 lbs) of beef, cut into bite-sized pieces
500g (1 lb) of onions, sliced
2 garlic cloves, minced
4 whole habanero chillies
2 tsp black pepper
salt, to taste
2 Maggi stock cubes
1 tbsp of mustard
2 bay leaves
3 tsp of curry powder
1 sugar cube
3 potatoes, cubed
2 carrots, sliced into rounds
rice, to serve
Method:
Wash and cut the meat into bite-sized pieces. Place in a pot and cook for 15 minutes, so the meat releases its water and this evaporates away. Now add the oil to the pot and use to fry the meat for 5 minutes, stirring occasionally.
Add the onions and minced garlic and cook for 4 minutes. Crumble in the stock cubes then add the mustard, black pepper, seasoning to taste with salt. Cook, stirring, for 4 minutes until the onions are nicely browned then add the whole chillies and 750ml (3 cups) water.
Bring to a simmer then stir in the curry powder, sugar and bay leaves. Mix well and cook for 10 minutes over medium heat. Now add the potato chunks and the sliced carrots. Continue cooking for 20 minutes then remove the potatoes (if tender) and set aside.
Adjust the seasonings to taste (salt, black pepper and chilli) then reduce the heat and continue cooking for 10 minutes, until the oil separates and comes to the surface. Return the potatoes to the pot, allow to warm through and serve with rice.
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