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Tanzanian beef curry


  • Heat a little oil in a large heavy-bottomed pan and gently saute the onion, garlic and ginger until tender. Add the spices with the sambel and briefly cook to toast, continually stirring and adding a little oil if needed.
  • Then toss the beef with the spice mixture and a little more oil until well coated. Cover with plastic wrap and refrigerate for at least 1 hour.
  • When ready, preheat oven to 140°C fan forced (150°-160°C normal oven).
  • Boil the eggs for 8 mins. Then peel and cut in half.
  • Transfer the beef to a casserole (or any ovenproof dish) and seal over a low heat, continually stirring. Then add the tomatoes with 1 cup coconut cream, 1 cup stock and seasonings. Mix well, cover and cook in the oven for about 1½-2 hours until the meat is very tender, adding a little more stock and coconut cream if needed.  Then mix in the fresh coriander, turn the heat down and briefly simmer. Taste for seasoning, add the eggs and gently stir.  
  • Peel and slice the bananas. Then toss with the yoghurt, transfer to a small bowl and set aside.
  • Serve the curry with the bananas and steamed rice on the side.


  • olive oil
  • 1 large onion, chopped
  • 4 large garlic cloves, crushed
  • a good knob of ginger, grated
  • 2 tspn ground cumin
  • 2 tspn ground coriander
  • 2 tspn turmeric
  • 2 tspn sambel oelek (or any chilli paste)
  • 2 tbsp curry powder
  • 1.5 kg cubed lean beef
  • 4 eggs
  • 1 punnet cherry tomatoes, halved
  • 1-2 cups coconut cream
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander
  • 2-3 bananas
  • 1 cup plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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