Caril de Vaca e Amendoim (Mozambican Beef and Peanut Curry)

Caril de Vaca e Amendoim (Mozambican Beef and Peanut Curry) ingredients

• 2 lbs beef chuck roast
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large onion
• 4 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 can canned crushed tomatoes
• 1 can full-fat coconut milk
• 0.5 cup creamy peanut butter
• 1 medium red bell pepper
• 2 medium potato
• 0.25 cup fresh cilantro

How to make Caril de Vaca e Amendoim (Mozambican Beef and Peanut Curry)

1. Pat the 2 lbs beef chuck roast cubes dry with paper towels and season generously with 1 tsp salt and 0.5 tsp black pepper. This helps create a good sear and develop flavor.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch.
3. Remove the seared beef to a plate and set aside. Reduce the heat to medium and add 1 large chopped onion to the pot, scraping up any browned bits from the bottom. Sauté for 6-8 minutes, until the onion is very soft and translucent.
4. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant. Then, add 2 tbsp curry powder and 1 tsp turmeric powder, stirring constantly for 30 seconds to toast the spices.
5. Mix in 2 tbsp tomato paste and cook for another 1-2 minutes, stirring to slightly caramelize it. Pour in 3 cups beef broth and the 14.5 oz can of crushed tomatoes, scraping the bottom of the pot to incorporate all the flavorful fond.
6. Return the seared beef and any accumulated juices to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes, or until the beef is very tender.
7. After 1 hour and 30 minutes, stir in the 13.5 oz can of full-fat coconut milk and 0.5 cup creamy peanut butter until well combined and smooth. Add 1 medium chopped red bell pepper and 2 medium cubed potatoes.
8. Continue to simmer the curry, uncovered, for another 20-30 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
9. Taste the curry and adjust seasonings as needed; you may want more salt, pepper, or a pinch of sugar to balance the flavors. If the sauce is too thick, add a splash of water or broth.
10. Ladle the Caril de Vaca e Amendoim into serving bowls, garnish with 0.25 cup chopped fresh cilantro, and serve hot with fluffy white rice or pap (maize porridge).

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