Curry of Beef Zanzibar
Transport your taste buds to the exotic shores of East Africa with this hearty and aromatic Curry of Beef Zanzibar! This dish features tender cubes of beef, slow-simmered in a fragrant blend of warm spices like turmeric, cinnamon, and cumin, balanced with the creamy richness of coconut milk and the tang of fresh lime juice. Adding rustic chunks of potatoes makes it a one-pot wonder perfect for a comforting family meal. Served over fluffy steamed rice or paired with warm flatbread, this curry delivers the perfect harmony of bold flavors and satisfying textures. Whether you're looking to explore global cuisine or elevate your dinner routine, this recipe promises a culinary adventure infused with authentic Zanzibar-inspired flair.
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Recipe Information
Ingredients
- 1 pound beef chuck (cut into 1-inch cubes)
- 2 tablespoons coconut oil
- 2 medium onions (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 4 cloves garlic (minced)
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 1 cup beef stock
- 2 medium potatoes (peeled and cubed)
- 2 tablespoons fresh cilantro (chopped)
- 1 whole lime (juiced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 servings steamed rice or flatbread (for serving)
Instructions
Heat the coconut oil in a large, heavy-based pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 5-7 minutes until soft and golden.
Stir in the ginger and garlic, cooking for 1-2 minutes, until fragrant.
Add the coriander, cumin, turmeric, cinnamon, and cayenne pepper. Toast the spices for 1 minute, stirring to evenly coat the onions.
Mix in the tomato paste and diced tomatoes. Cook for 3-4 minutes, allowing the mixture to thicken slightly.
Add the beef cubes, stirring to coat in the spice mixture.
Pour in the coconut milk and beef stock, and bring the mixture to a gentle simmer.
Add the cubed potatoes, salt, and black pepper. Stir well, cover the pot, and reduce the heat to low.
Simmer the curry for 60-75 minutes, stirring occasionally, until the beef is tender and the potatoes are cooked through.
Stir in the fresh lime juice and chopped cilantro just before serving.
Serve hot with steamed rice or flatbread, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
