This hearty soup originated in South Africa. This is a great recipe if you like curry but are looking for something out of the ordinary.
This was an awesome recipe to start from. I've made it 3 times now. Here are the changes I made: added more beef and potatoes than the recipe asked for, and bell peppers and carrots for a more stew taste. I coated the beef in flour before browning to thicken up the soup. It was still pretty runny but the broth was so good, nobody was complaining. If you want to make this more of a stew, you should probably use 4 cups of stock, not 6, and use cornstarch to thicken. UPDATE: I made the same soup today with chicken and chicken stock (instead of beef and beef stock) and substituted cooked rice for the potatoes. I skipped the browning part and followed the rest of the ingredients and steps per recipe with my original modifications, adjusting the cooking time to the chicken breast (cut up). Excellent flavors! - 08 Oct 2006 (Review from Allrecipes US | Canada)
this is a fantastic recipe! start that is... me being the diddler that i am i needed to tweak! i added four potatoes to give the soup more substance... also use a bit more onions... just to your taste of course. i used two medium onions... also heap the tablespoons of curry powder... cut mr salty in half. only 1 teaspoon for you! and add a pinch of cayenne... 1/4 teaspoon for the measurer... enjoy! - 19 Jan 2003 (Review from Allrecipes US | Canada)
added cornstarch to thicken soup to make it like a stew also added carrots. loved it - 02 Sep 2000 (Review from Allrecipes US | Canada)