Something meaty in your dish
Sausage in Spicy Creole Tomato Sauce (Rougaille Saucisse)
Ingredients
- 500g sausages
- Olive oil
- ½ bunch Spring onion sliced (keeping white and green parts separate)
- 2 Garlic cloves crushed
- ¼ bunch Coriander stem finely chopped
- 1 tsp Fresh thyme leaves removed from sprigs
- 1 Fresh chilli finely sliced
- 700 g Canned tomato puree
- Salt
- Pepper
Instructions
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Place water in a saucepan over medium-high heat and bring to a boil. Carefully place sausages in boiling water and allow them to cook for about 5 minutes. Drain and set aside to cool. Once the sausages have cooled down, slice them diagonally into 1cm strips.
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Meanwhile, in a large saucepan fry the white part of the spring onion, crushed garlic, coriander stem, thyme & chilli in oil over medium-low heat until soft.
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Reduce heat to low & stir in tomato puree and salt and pepper to taste. Allow to simmer for 10-15 minutes covered or until sauce thickens*, stirring occasionally.
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Stir in sliced sausages and allow to cook a further 5-10 minutes, stirring occasionally.
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Garnish with remaining spring onion and serve over steamed rice or enjoy as a sandwich in a fresh baguette.
Lima Bean Curry with Beef (Cari Gros Pois et Viande)
Ingredients
- 500 g Lima beans
- Salt
- Olive oil
- ½ Onion finely chopped
- 1 tsp Thyme leaves removed from sprigs
- 12 Curry leaves chopped
- 3 Garlic cloves crushed
- 1 kg Beef preferably top yearling, diced
- 1 pinch Coriander powder
- 1 pinch Clove powder
- 1 pinch Ground cinnamon
- 1 pinch Ground cumin
- 1/4 bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
- 500 ml Beef liquid stock
- Pepper
- 1 ¼ tbsp Curry powder
- 1 ¼ tbsp Turmeric powder
- 1 tbsp Tamarind paste
Instructions
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Place lima beans in a bowl and fill with room temperature water. Allow to soak for at least 2 hours to soften.
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Drain and transfer beans to a large saucepan. Fill with water to slightly cover and add salt to taste. Place over medium heat and bring to boil, stirring occasionally and ensuring water level remains above beans, add more as necessary. Allow to boil for approximately 1 and a half hours or until beans are soft (squeezing with fingers to feel). Remove from heat and set aside without draining.
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Meanwhile, in a separate saucepan, add oil, onion, thyme, curry leaves, crushed garlic, beef, coriander powder, clove powder, ground cinnamon, ground cumin, coriander stem, stock liquid, and salt and pepper to taste. Mix well.
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Place on a low-medium heat covered, stirring occasionally for approximately 45 minutes or until beef is tender.
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In a separate bowl, mix the curry powder and turmeric powder. Add a tablespoon of liquid from the saucepan and continue to add 1 tablespoon at a time, stirring until a fine paste is created. Stir curry paste into the saucepan with beef and cook a further 5 minutes.
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Add beans and tamarind paste into the one saucepan with the curry. Mix well and bring to heat.
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Sprinkle with chopped coriander prior to serving.
Notes
- This recipe requires preparation a few hours in advance, not included in prep time.
- Lima beans can be found in local Indian grocery stores.
Beef Vindaye (Vindaye La Viande)
Ingredients
- 1 kg Beef
- Salt
- Pepper
- Vegetable oil
- 2 Garlic cloves crushed
- 2 tbsp Black mustard seeds
- 1 ½ tbsp Tumeric powder
- 3 tbsp White vinegar
- 2 Long chillies sliced
- 3 Small onions sliced
Instructions
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Cut beef into approximately 1cm cubes and season with salt and pepper to taste.
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In a large frypan, add some oil, garlic and beef. Fry over medium heat until beef is cooked through and tender. Transfer beef to a separate bowl keeping any excess oils remaining in frypan.
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Using a pestle and mortar or separate bowl, mix mustard seeds (crushing a couple of the seeds), turmeric powder and gradually mix in 2 tbsp vinegar to create a fine paste (add more vinegar if necessary).
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In the empty frypan, add 1/3 cup oil, mixed paste and chilli on medium heat for approximately a minute, stirring well.
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Stir in cooked beef and sliced onion, remove from heat and drizzle with remaining vinegar and a generous amount of additional oil as required.
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Serve over steamed rice alongside bouillon brede.
Notes
- Add additional oil prior to serving if it appears dry.
Beef in Spicy Creole Tomato Sauce (Rougaille La Viande)
Ingredients
- 750 g Beef
- Salt
- Pepper
- Olive oil
- 1 Medium onion Finely chopped
- 3 Garlic cloves Crushed
- 1 tsp Thyme Leaves removed from sprigs
- ¼ Bunch coriander finely chop bottom half of stem, keep remaining for garnish
- 425 g Canned crushed tomatoes
Instructions
-
Cut beef into approximately 1cm cubes and season with salt and pepper to taste.
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In a large saucepan, fry beef on medium heat in a little oil until tender, then remove from saucepan.
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In the empty saucepan, add oil, onion, garlic, thyme and coriander stem on medium heat until the onions soften and become transparent.
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Stir in crushed tomatoes and simmer for 10-15 minutes covered or until sauce thickens.*
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Stir in cooked beef for a further 5-10 minutes on low.
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Sprinkle with chopped coriander prior to serving.
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Serve over steamed rice alongside bouillon brede.
Notes
- If sauce thickens or dries out then gradually add some hot water.
Beef & Potato Curry (Cari La Viande et Pomme de Terre)
Ingredients
- 1 kg Beef chuck, diced into 2cm cubes
- Salt
- Pepper
- Olive oil
- 1 Onion small, diced
- 2 Garlic cloves crushed
- 1 tsp Thyme fresh, leaves removed from sprigs
- 8 Curry leaves chopped
- ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
- 500 ml Beef liquid stock
- 2 tbsp Curry powder preferably Mauritian
- 1 tsp Ground turmeric
- 200 g Tomato puree
- 1 tbsp Tomato paste
- 400 g Fresh small white potatoes peeled and halved
Instructions
-
Cut beef into approximately 1cm cubes and season with salt and pepper to taste.
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In a large saucepan add oil, onion, garlic, thyme, curry leaves, beef and coriander stems cooking over medium heat for 2 minutes.
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Add half a cup of beef stock and reduce heat to low. Continue cooking for 40 minutes covered, stirring occasionally until beef is tender. Add more beef stock as required if liquid levels drop.
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Meanwhile, rinse and place prepared potatoes in a microwave-safe container, filled with boiling water slightly below the top of the potato level. Microwave on high for 5 minutes at a time until softened but firm, drain and set aside.
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In a separate bowl, mix curry powder and turmeric. Add a tablespoon of liquid from the saucepan and continue to add 1 tablespoon at a time, stirring until a fine paste is created. Add paste to the saucepan and stir well, continue cooking on low heat for another 5 minutes.
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Stir in tomato puree, paste and canned potatoes, cooking for another 10 minutes.
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Sprinkle with chopped coriander prior to serving. Serve over steamed rice or farata with tomato chutney.
Notes
Instant pot (pressure cooker) variation
- Set the instant pot to medium saute mode, add a little oil and sear the beef in 2 batches until browned. Remove and set aside
- In a separate bowl, mix the curry powder and turmeric. Add a tablespoon of liquid from the beef or stock and continue to add 1 tablespoon at a time, stirring until a fine paste is created.
- Return instant pot to medium saute mode and add oil, onion, garlic, thyme, curry leaves, and coriander stem until fragrant.
- Turn off saute mode and stir in the beef, curry paste, and liquid stock. Gently top with tomato puree and paste (do not stir in, as the tomato may cause the pot to burn).
- Close the lid and set pressure cook to high for 20 minutes and allow to ventilate naturally.
- Follow the steps for the potato above and gently stir in.
