Mavrou (Cape Malay Beef Curry)
Jun
Mavrou is a classic Cape Malay beef curry, cherished for its deep, aromatic, and often subtly sweet-and-sour flavour profile. It's a comforting and hearty dish that beautifully encapsulates the fusion of culinary traditions brought to South Africa by enslaved peoples from the Indonesian archipelago, Malaysia, India, and East Africa, alongside Dutch influences.
A Little History of Mavrou and Cape Malay Cuisine
The history of Mavrou is interwoven with the story of the Cape Malay people, descendants of those brought to the Cape of Good Hope by the Dutch East India Company from the 17th century onwards. These diverse communities introduced a rich fusion of culinary practices, including the skilled use of aromatic spices, slow-cooking techniques, and a passion for flavourful stews and curries.
The term "Cape Malay" refers to the distinct cultural group that evolved in the Cape, weaving together their varied heritages with aspects of Dutch and local Khoisan cultures. Their cuisine is renowned for its vibrant use of spices like turmeric, cumin, coriander, ginger, and chilli, often balanced with fruit and sweet components like apricot or tamarind. Mavrou, with its tender beef and complex spice blend, is a prime example of this culinary legacy, reflecting centuries of adaptation and innovation in the kitchens of the Cape. It's a dish frequently prepared for special occasions and family gatherings, symbolising warmth, community, and the enduring heritage of the Cape Malay people. The name "Mavrou" itself is believed to stem from the Afrikaans word "Mevrou," meaning "Madam" or "Ma'am," possibly alluding to it being a refined dish or one expertly prepared by the lady of the household.
Prepare Your OZ Braai for Searing:
Start by getting a good, hot bed of coals ready in your OZ Braai for direct searing. You want enough heat under the grid to get a good crust on the beef.
Marinate the Beef:
In a bowl, combine the beef cubes with the ground cumin, ground coriander, ground fennel, and crushed red chillies. Mix well to coat the beef. For best results, cover and refrigerate for at least 30 minutes, or even a few hours, to allow the flavours to penetrate.
Brown the Beef on the Grid:
Once your coals are hot, place the marinated beef cubes directly onto the OZ Braai grid. Alternatively, for ease and to prevent smaller pieces from falling into the coals, you can place the beef in a Travel Braai basket. Sear the meat in batches on all sides to get a nice brown crust and a smoky flavour. Do not overcrowd the grid.
Remove the browned beef and set aside.
Adjust Coals for Simmering:
Now, adjust your coals and grid for indirect, slow cooking. Move the majority of your coals to one side, or spread them out very thinly under where your pot will sit, to achieve a consistent, medium-low heat. Place your pot on the side with minimal/indirect heat, or use a pot stand/tripod over very low coals.
Sauté Aromatics & Whole Spices:
Heat the olive oil in your pot over the gentle heat of the coals. Add the whole cloves, allspice berries, and bruised cardamom pods. Sauté for about 30-60 seconds until fragrant. Then, add the thinly sliced onions. Cook, stirring occasionally, until the onions are very soft and caramelised – this can take 10-15 minutes, which is crucial for flavour development.
Add Ginger & Garlic:
Stir in the minced garlic and grated ginger along with the salt. Cook for another 2-3 minutes until fragrant.
Build the Sauce:
Stir in the chopped tomatoes and tomato paste into the pot. Cook for 5 minutes, stirring, allowing the tomatoes to break down.
If using, add the optional white vinegar and apricot jam/brown sugar now and stir well.
Combine Beef and Simmer:
Return the seared beef to the pot. Add the saffron (including the water it steeped in). Stir everything together well. Bring the mixture to a gentle simmer.
Slow Cook:
Cover the pot tightly. Maintain a very low simmer in the pot. The goal is a gentle, consistent bubble, not a rolling boil.
Keep an eye on the heat; you might need to adjust coals occasionally to maintain that steady, low simmer.
Cook Until Tender:
Allow the Mavrou to simmer for at least 2.5 to 3.5 hours, or until the beef is incredibly tender and easily falls apart. Stir occasionally to prevent sticking, adding a little water or stock if the curry becomes too thick.
Rest and Serve:
Once the beef is meltingly tender, remove the pot from the coals. Let the curry rest, covered, for 10-15 minutes. This allows the flavours to meld beautifully and the sauce to thicken slightly.
Garnish & Enjoy:
Garnish generously with fresh chopped coriander. Serve hot with savoury rice (or saffron rice) and the halved hard-boiled eggs.
Equipment:
- OZ Braai Trivet
- Braai Grid or OZ Braai Patio Braai
- Optional: Travel Braai basket for searing
- Heavy-bottomed pot, Dutch oven, or Potjie
- Spatula/wooden spoon
- Tongs (for coals and beef)
This Mavrou, with its unique smoky char from the direct braai, will offer a truly authentic and deeply satisfying experience!
Enjoy!
Ingredients
Directions
Prepare Your OZ Braai for Searing:
Start by getting a good, hot bed of coals ready in your OZ Braai for direct searing. You want enough heat under the grid to get a good crust on the beef.
Marinate the Beef:
In a bowl, combine the beef cubes with the ground cumin, ground coriander, ground fennel, and crushed red chillies. Mix well to coat the beef. For best results, cover and refrigerate for at least 30 minutes, or even a few hours, to allow the flavours to penetrate.
Brown the Beef on the Grid:
Once your coals are hot, place the marinated beef cubes directly onto the OZ Braai grid. Alternatively, for ease and to prevent smaller pieces from falling into the coals, you can place the beef in a Travel Braai basket. Sear the meat in batches on all sides to get a nice brown crust and a smoky flavour. Do not overcrowd the grid.
Remove the browned beef and set aside.
Adjust Coals for Simmering:
Now, adjust your coals and grid for indirect, slow cooking. Move the majority of your coals to one side, or spread them out very thinly under where your pot will sit, to achieve a consistent, medium-low heat. Place your pot on the side with minimal/indirect heat, or use a pot stand/tripod over very low coals.
Sauté Aromatics & Whole Spices:
Heat the olive oil in your pot over the gentle heat of the coals. Add the whole cloves, allspice berries, and bruised cardamom pods. Sauté for about 30-60 seconds until fragrant. Then, add the thinly sliced onions. Cook, stirring occasionally, until the onions are very soft and caramelised – this can take 10-15 minutes, which is crucial for flavour development.
Add Ginger & Garlic:
Stir in the minced garlic and grated ginger along with the salt. Cook for another 2-3 minutes until fragrant.
Build the Sauce:
Stir in the chopped tomatoes and tomato paste into the pot. Cook for 5 minutes, stirring, allowing the tomatoes to break down.
If using, add the optional white vinegar and apricot jam/brown sugar now and stir well.
Combine Beef and Simmer:
Return the seared beef to the pot. Add the saffron (including the water it steeped in). Stir everything together well. Bring the mixture to a gentle simmer.
Slow Cook:
Cover the pot tightly. Maintain a very low simmer in the pot. The goal is a gentle, consistent bubble, not a rolling boil.
Keep an eye on the heat; you might need to adjust coals occasionally to maintain that steady, low simmer.
Cook Until Tender:
Allow the Mavrou to simmer for at least 2.5 to 3.5 hours, or until the beef is incredibly tender and easily falls apart. Stir occasionally to prevent sticking, adding a little water or stock if the curry becomes too thick.
Rest and Serve:
Once the beef is meltingly tender, remove the pot from the coals. Let the curry rest, covered, for 10-15 minutes. This allows the flavours to meld beautifully and the sauce to thicken slightly.
Garnish & Enjoy:
Garnish generously with fresh chopped coriander. Serve hot with savoury rice (or saffron rice) and the halved hard-boiled eggs.
