Caribbean curried beef with a twist

    3 hours 35 min

    A traditional dish eaten in the Caribbean, usually accompanied with rice and peas and even fried plantain, it is absolutely delicious. I have made this dish with a slight twist... Hope you enjoy!

    47 people made this

    Serves: 4 

    • 450g diced beef
    • 1 onion, sliced into rings
    • 3 garlic cloves, finely chopped
    • 2 Scotch bonnets, finely chopped
    • 6 tablespoons Caribbean curry powder
    • 6 tablespoons hot Madras curry power (optional)
    • 2 tablespoons mixed spices of your choice
    • 1 tablespoon dried thyme
    • 1 teaspoon dried coriander (optional)
    • 2 tablespoons ketchup (optional)
    • 1/2 teaspoon cornflour (optional)
    • 2 or 3 cupfuls of water
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:1hr20min  ›  Extra time:2hr marinating  ›  Ready in:3hr35min 

    1. Rinse the beef, and put into a bowl. Add the onion, garlic, Scotch bonnets, 2 tablespoons of each curry powder, 2 tablespoons mixed spices, 1/2 teaspoon thyme, 1/2 teaspoon coriander and the ketchup. Mix well and marinate for 2 hours or more.
    2. Heat oil in a large pan over medium high heat. Once hot, add the marinated ingredients to the hot oil and stir continuously till the beef is browned and the onions have softened.
    3. Add water to the pan and bring to the boil. Let boil for 3 minutes. Add the remaining curry powders to the pan and stir well. Cover partially, lower the heat and simmer for 30 to 40 minutes, stirring occasionally.
    4. Add the remaining thyme and coriander to the pan and stir. The curry should have thickened, but mix the cornflour with a bit of water and add it to the pan. Stir well and leave to simmer an additional 20 to 30 minutes. Then the dish should be ready and the beef should be soft filled with flavour.


    You may serve ith rice and peas, plain rice and plantain.

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