Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry)
Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry) is a traditional Mozambican recipe for a classic curry of beef and cassava in a spiced tomato and coconut milk base that's served with rice or xima. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Beef and Cassava Curry (Caril de Carne de Vaca com Mandioca).
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Mozambican beef and cassava curry served with rice and a lime wedge
A hearty and flavourful beef curry cooked with cassava (mandioca) and a rich blend of spices in a base of tomato and coconut milk. This recipe shows the Portuguese (and Portuguese Indian) influences in Mozambican cuisine.
Ingredients:
1kg stewing beef, cubed
500g Cassava (Mandioca), peeled and cut into 5cm pieces
2 large Onions, chopped
5 garlic cloves, minced
3cm piece of Ginger, grated
400g tin of chopped Tomatoes
400ml Coconut milk (full fat)
2 tbsp Curry powder
1 tsp Turmeric powder
1 tsp ground Cumin
1 tsp ground Coriander seeds
1/2 tsp Chilli powder (or to taste)
3 tbsp Vegetable oil
Salt, to taste
fresh coriander leaves, to garnish
Method:
Set a large pan or cast iron casserole (Dutch oven) over medium heat. Once hot add the vegetable oil and use to fry the chopped onions for about 6 minutes, until softened. Add the garlic and ginger and cook for 2 minutes, until fragrant and no longer raw.
Scatter over the curry powder, turmeric, cumin, coriander, and chilli powder. Stir into the oil and cook for 1-2 minutes, stirring constantly, until the spices are fragrant (this process is called 'blooming' the spices).
Add the cubed beef to the pan and fry until browned on all sides. Season to taste with salt.
Add in the chopped tomatoes then fill the tin with water and add this as well. Use the liquid to de-glaze the pan using a spatula to scrape up any browned bits from the base of the pan.
Now add the cassava pieces. Pour in the coconut milk and enough water so that the ingredients are just. Bring the curry to a simmer.
Cover the pan, reduce the heat to low, and simmer gently for at least 75 minutes, or until the beef is fully tender and the cassava is cooked through. Stir occasionally during this time, adding more water if the curry becomes too dry.
Taste the curry and adjust its seasoning with salt if needed. The sauce should have thickened appreciably by this point.
Serve hot, garnished with fresh coriander. This curry is traditionally served with rice or xima.
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