Pa se Beeskerrie (Dad's Special Beef Curry)
Pa se Beeskerrie
The beef took its time, easing into tenderness as the sauce thickened around it, turning a deep, earthy colour that hinted at hours of quiet simmering. Every now and then mums would lift the lid, not to check anything in particular, but out of habit — a small ritual that seemed to belong to her alone. By the time the curry was ready, the kitchen felt settled, the kind of warmth that didn't come from the stove alone. It was a dish that tasted of patience, of small routines, of someone cooking the way they always had.
Ingredients
- 1.5 kg beef cubes
- 2 onions, chopped
- 4 garlic cloves, crushed
- 2.5 tbsp oil
- 5 tsp Rajah curry powder (or alternative — choose mild, medium or hot)
- 3 green chillies, chopped
- 1 aubergine, chopped with skin
- 1 red pepper, chopped
- 1 piece fresh ginger (6 cm), finely chopped
- 2 apples, chopped (red or green)
- 500 ml beef stock
- 1 tsp turmeric
- 1 tsp ground coriander
- 5 whole cloves
- 2 tsp salt
- 50 ml lemon juice
- 100 g packet Robertson braai spice mix (or similar)
- 2 pieces cinnamon
- Handful of chopped coriander leaves
- 60 g tomato paste
- 0.5 cup raisins
- 0.5 cup dried apricots
- 250 ml buttermilk
- 0.5 cup apricot jam
Method
- Heat a large casserole with some oil on a medium heat.
- Fry the onions and garlic, then remove from the pot.
- Brown the beef in the same pot.
- Add the curry powder and fry for 1–2 minutes to infuse.
- Add all remaining ingredients except the buttermilk and apricot jam.
- Cover and simmer for about 60–90 minutes until the meat is tender.
- Taste and, if done, leave to stand overnight.
- The next day, add the buttermilk and apricot jam and heat gently until fully warmed through.