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Sinoyolo Sifo

South African Beef Kidney Curry

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Prep Time 45 minutes
Cook Time 45 minutes
Servings: 4 people
Course: meat, traditional dishes
Cuisine: Modern South African, Traditional
Calories: 1838
Ingredients Equipment Method

Ingredients
  

  • 1 kg Beef Kidneys cut into bite-sized pieces
  • 4 slices Medium white onion diced
  • 60-100 g Beef fat (Or Cooking oil)
  • 1 tsp Paprika
  • 2 tsp Mild curry powder
  • 4 slices Fresh chillies optional
  • 20 g Fresh coriander finely chopped
  • Salt and pepper to taste

Equipment

  • 1 Cast iron pot
  • 1 pack Fire cook
  • 1 pair Cooking cloves
  • 1 Wooden spoon/ Spatula

Method
 

  1. Trim excess fat and cut the kidneys into bite-sized pieces. Add the bite-sized pieces into a bowl and soak in 500ml sparkling water for 30 minutes to an hour. Drain the water and pat the kidneys completely dry with a paper towel.
  2. Place a cast iron pot over hot coals. Add the beef fat (or cooking oil) and allow it to render down slowly until the fat is liquid and the pan is lightly smoking. If using cooking oil, simply heat until the oil is hot.
  3. Add the kidneys to the pot. Sear for 3–4 minutes until golden brown, stirring frequently.
  4. Add the diced onions, paprika, mild curry powder, salt, and pepper. Cook over medium-hot coals, stirring regularly, until the onions are golden and almost jammy.
  5. Add the chillies and stir. Cook over low-medium heat and simmer gently until the kidneys are tender and cooked through and the sauce has thickened.
  6. Taste and adjust with salt and black pepper. Remove from heat and stir through most of the fresh coriander, reserving a little for garnish.
  7. Rest for 5 minutes before serving — this lets the flavours settle and deepen.
  8. Serve warm with fresh roti, rice, or pap.
    9. Make sure you properly clean the kidneys and soak them to reduce the bitter flavour.
    For more sauce, add extra splash of water or tinned tomatoes for a richer gravy.