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Cape Malay minced beef curry


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again.
  • Then add the cinnamon stick, turmeric, ground coriander and cumin, cloves, cardamom pods and harissa. Stir well and briefly cook to toast the spices.  
  • Add the mince and gently cook until it changes colour, continually mashing with a wooden spoon and adding a little more oil if too dry. 
  • Then add the tomatoes, stock and salt. Stir well and cook until thick and fragrant. 
  • Add the peas with the chopped coriander and briefly cook. 
  • Lay a warm roti on a workbench and spoon the curry along the centre with a few dollops of yoghurt. Roll up and cut in half, if needed. Repeat the process and serve.


  • olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 large cinnamon stick, broken in half
  • 1 heaped tspn turmeric
  • 1 heaped tspn ground coriander 
  • 1 heaped tspn ground cumin
  • 4 whole cloves
  • 5 cardamom pods, crushed a little
  • 1 heaped tbsp harissa (or similar spice paste)
  • about 750 gm lean beef mince
  • 1 can diced tomatoes
  • 1 cup chicken stock
  • a good pinch of sea salt
  • 1 cup frozen peas, thawed
  • 2 tbsp chopped fresh coriander
  • roti bread, warmed
  • 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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm