Caril De Carne (african Style Beef Curry)

Caril de Carne, or African Style Beef Curry, is a popular dish in Macanese cuisine, which is a unique blend of Chinese and Portuguese flavors with a touch of African influence. This hearty and flavorful curry is a perfect comfort food that will warm you up on a chilly day.

Caril De Carne (african Style Beef Curry)

Ingredients

  • 1.5 lbs beef stew meat, cut into cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 can (14 oz) diced tomatoes
  • 1 cup beef broth
  • 2 potatoes, peeled and cut into chunks
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
  2. Add the beef cubes to the pot and brown them on all sides.
  3. Stir in the curry powder, cumin, coriander, and paprika, coating the beef and onions with the spices.
  4. Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer, then cover and cook for 45 minutes, stirring occasionally.
  5. Add the potato chunks to the pot and continue to simmer, uncovered, for an additional 15-20 minutes, or until the potatoes are tender and the beef is cooked through.
  6. Season with salt and pepper to taste. Serve the Caril de Carne hot with steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cutting board Knife Grater Measuring spoons Measuring cup Stirring spoon

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Caril de Carne with a side of steamed rice and a fresh green salad.

Tips & tricks

Tips: For an extra kick of heat, add a chopped chili pepper or a dash of hot sauce to the curry.

Cost

$20