Rooibos Beef Curry served with Roti

Serves: 4-6
Prep time: 1hr10 mins

we served this at one of our pop up restaurants, it was perfect for the occasion because it was a rainy day. We served the curry with Roti, Tzatziki and salsa, it was amazing. It’s a lovely recipe, we added the Rooibos to replace the artificial stock, we found it was easier to control the seasoning that way (stock tends to have a lot of salt).

500g Beef Shoulder, cubed
2 Tbs Oil
2 Onions, finely chopped
2 Carrots, peeled and cubed
2 Potatoes, diced
2 Tbs Minced Garlic
2 Green Chilies, finely chopped
2 Tbs Minced Ginger
2 tsp Tumeric
2 tsp Cumin
2 tsp Coriander
2 tsp Chili Powder
1 Tbs Five Spice
Salt and Pepper
425g Canned Tomatoes
2C Strong Rooibos Tea
45ml Curry Paste
150ml Coconut Cream
Roti to serve

In a large saucepan, brown the meat on both sides. Remove from the heat and set aside. In the same pan, sauté onions until golden brown. Add the garlic and ginger, sauté for 2 mins. Stir in the spices and cook for a further 2 mins. Add the meat back in as well as the vegetables, adjust seasoning.
Stir in the curry paste and add in the tomatoes and the Rooibos tea. Simmer for 45 mins, until the meat is tender.
Just before dine, stir in the coconut cream.
Serve with Roti. Garnish with fresh herbs.


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