Tender beef chunks slow-cooked in a rich curry sauce of coconut milk, tomatoes, and a fragrant blend of cumin, coriander, and cinnamon. A celebratory dish reserved for special occasions across the archipelago.
Ingredients
1kg beef chuck, cut into 3cm cubes
400ml coconut milk
4 tomatoes, diced
2 large onions, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cinnamon stick
1 teaspoon ground turmeric
3 tablespoons vegetable oil
Salt and pepper to taste
Fresh coriander for garnish
Instructions
1Season beef cubes with salt, pepper, and turmeric.
2Heat oil in a heavy pot over high heat. Brown beef in batches for 3 minutes per side. Remove and set aside.
3Reduce heat to medium. Saute onions for 5 minutes until golden. Add garlic and ginger, cook 1 minute.
4Add cumin, ground coriander, and cinnamon stick. Toast spices for 30 seconds.
5Add tomatoes and cook for 5 minutes until they break down.
6Return beef to the pot. Pour in coconut milk and enough water to just cover the meat.
7Bring to a simmer, cover, and cook on low heat for 2 hours until beef is fork-tender.
8Adjust seasoning and garnish with fresh coriander. Serve with rice.
Did You Know?
At Comorian Grand Mariage celebrations, the tsoumouri pot can feed over 500 guests. The cooking starts before dawn and the senior women of the family guard the pot in shifts, adjusting the seasoning throughout the day.