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Mavrou 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. [caption id="attachment_42340" align="aligncenter" width="300"]Mavrou Mavrou[/caption] Ingredients: 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 cloves 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 Method: • 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. VARIATION: Served with steamed mix vegetables of peas.


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