Entree: Mayotte – Zebu curry (Spiced island-style beef curry made with zebu, coconut milk, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) zebu beef, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp (7 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, about 12 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1-2 fresh red chilies, about 15 g, sliced (adjust to heat preference)
- 1 tbsp (15 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground cumin
- 1/4 tsp (1.25 ml) ground cloves or 2 whole cloves
- 1 tbsp (15 ml) tomato paste
- 1 can 14 oz (400 ml) coconut milk
- 1 cup (240 g) canned crushed tomatoes or chopped fresh tomatoes
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) brown sugar or 12 g (optional, to balance acidity)
- 2 sprigs fresh thyme or 1/2 tsp (2.5 ml) dried thyme
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves), plus more for garnish
- Lime wedges, for serving

Instructions

1. Toss the zebu beef cubes with 1 tsp (5 ml) of the salt and 1/4 tsp (1.25 ml) black pepper. Let sit 10 minutes while you prepare aromatics.
2. Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared on all sides, about 4–5 minutes per batch. Transfer browned beef to a plate.
3. Reduce heat to medium. Add the chopped onion to the same pot and cook until softened and starting to caramelize, about 6–8 minutes. Add garlic, ginger, and sliced chilies and cook 1–2 minutes until fragrant.
4. Stir in curry powder, turmeric, cumin, cloves, and tomato paste; cook 1 minute to bloom the spices. Add the browned beef back to the pot and stir to coat.
5. Pour in coconut milk and crushed tomatoes, then add tamarind (or lime juice), brown sugar, thyme, bay leaf, and remaining 1/2 tsp (2.5 ml) salt. Bring to a gentle simmer.
6. Cover partially and simmer gently for 45–60 minutes, stirring occasionally, until zebu is tender and sauce has thickened. If sauce reduces too much, add up to 1/2 cup (120 ml) water or broth.
7. Taste and adjust seasoning with salt, pepper, and additional lime juice to brighten flavors. Remove bay leaf and thyme sprigs.
8. Stir in chopped cilantro, garnish with additional cilantro and lime wedges, and serve hot with steamed rice, manioc, or flatbread.