A Cape Malay traditional dish which is usually served at weddings, on Eid and other special occasions. Mavrou is a very colourful dish and is usually made with steak.
1 kg cubed steak or goulash
10 ml salt
10 ml ground jeera (cumin)
15 ml ground koljana (coriander)
10 ml barishap (fennel seeds)
15 ml crushed red chillies
3 whole all spice
10 ml ground ginger
10 ml ground garlic
3 cardamom pods
3 cinnamon sticks
Few strands saffron (optional)
4 large onions, thinly sliced
Oil for braising onions
2 large tomatoes, grated
• Combine all spices and mix well with meat. Marinate for at least an hour.
• Heat oil in large pot and braise onions until soft and golden, adding water when necessary.
• Add meat and cook covered until soft, adding water when necessary.
• Serve with white or savoury rice decorated with boiled eggs cut into quarters.
Served with steamed mix vegetables of peas.
Posted on 06/08/2013, in Meat Dishes and tagged beef, Cape Malay, Cape Town, Mavrou, Meat, salwaa smith, steak, Traditional Cape Malay Food, Traditional Food, www.facebook.com/capemalaycooking. Bookmark the permalink. Leave a comment.