(Copy of the original)
Recipes from Mauritius
The most versatile cuisine in the world
· 500 grams onions,
· 500 grams lean beef,
· 1 tablespoon chopped garlic,
· 1 tablespoon chopped ginger,
· 125 ml vegetable oil, plus 2 tablespoons extra for cooking rice,
· 1 teaspoon black cumin seeds,
· 220 grams plain yoghurt,
· 1 tablespoon salt,
· 1 teaspoon garam masala,
· 1 bay leaf,
· 60 ml single cream,
· 2 tablespoons chopped coriander.
For the rice:
· 315 grams long-grain basmati rice,
· 1/2 teaspoon black cumin seeds,
· 2 green cardamon pods,
· 2 cloves,
· 1 small piece stick cinnamon,
· 1 teaspoon salt,
· 1/2 teaspoon saffron threads,
· 2 tablespoons warm milk.
Put the rice in a fine sieve and rinse under cold water until the water runs clear. Put the rice and enough water to cover in a bowl and leave to soak for 30 minutes.
Meanwhile, slice 250 grams of the onions, put aside and finely chop the remainder. Cut the beef into large cubes.
Put the garlic and ginger in a mortar and use the pestle to pound together to form a smooth paste. Alternatively, use the side of a wide-bladed knife to pound together.
Heat 60 ml oil in a heavy-based saucepan or flameproof casserole over a medium heat and fry the sliced onions for about 10 minutes, stirring occasionally, until dark brown and crisp. Use a slotted spoon to transfer the onions to kitchen paper.
In the same oil over a high heat, stir-fry the balck cumin seeds, garlic and ginger paste and chopped onions until the onions are tender.
Add the beef and continue stir-frying until all the pieces look opaque and slightly fried. Cover the pan, lower the heat and simmer for about 5 minutes.
Stir in 250 ml water, the yoghurt, salt, garam masala and bay leaf, then cover the pan again and bring to the boil. Lower the heat and simmer for about 45 minutes until all the liquid is absorbed and the meat is tender. If all the liquid is absorbed before the meat is tender, stir in a little more water and continue simmering. If the meat is tender before all the liquid is absorbed, remove the meat pieces and cook the mixture, uncovered, over a high heat, stirring occasionally to evaporate excess water until a creamy consistency is obtained. Then return the meat in.
Remove from the heat and stir in the cream, crisp onions and chopped fresh coriander. Set aside.
Meanwhile, while the beef mixture is simmering, drain the rice. Heat the oil in another heavy-based pan or flameproof casserole over a high heat and add the cumin seeds, cardamon pods, cloves and cinnamon.
When the seeds splutter, add the drained rice, stirring to coat each grain in oil. Stir in 750 ml water and bring to the boil. Cover the pan, lower the heat and simmer for about 8 minutes until all the liquid is absorbed and grains are almost tender.
Meanwhile, soak the saffron threads in the warm milk. About 30 minutes before you want to serve, set the oven to 150 degrees centigrade.
Put half the beef mixture in the washed-out casserole or an ovenproof dish with a tight fitting lid. Top with half the rice, then layer with the remaining beef mixture and rice. Spoon the saffron and milk over the top. Cover and bake for 30 minutes.
Other recipes from Mauritius
|The eating habits of the Mauritians
inevitably reflect the ethnic diversity of its people: Creole rougailles,
Indian curries, Muslim bryanis, Chinese sweet-and-sour pork, French delicate
dishes, English bacon and eggs, ...... you name it, you'll get it there.
Basic ingredients of the Creole cuisine are the tomatoes (known as pommes
d'amour), onions, ginger, garlic and chillies. Palm heart and Camarons (giant
prawns), venison and wild boar are favourite items of French cuisine. Fresh
fish and seafood set the keynote for Chinese cooking.
The traditional blends of home crushed spices are the sauce base for mouth glowing Indian curries. The delicate blend of spiciness and subtle mix of ingredients constitute the setting for the event-related Muslim cuisine. Local vegetables and fruits abound all year round in a colourful selection of mouth watering delights.
Recipes from Mauritius.Recipes from Mauritius.
More recipes will be gradually added. Just let us know your favourite dishes and we will include the recipes. We also invite you to share with others your favourite recipes.
Designed and compiled by Madeleine and Clancy Philippe
Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.
Copyright Clancy J Philippe - Compiled January 1997
This page translated into Hungarian on
A page on Mauritian cuisine, cooking
and recipes from Mauritius
Click on this underlined address to have it in Hungarian.
Need to help? (It's free and easy!)
Questions? eMail me from the first page!