Mauritians and spices, it’s a real love story. Chef Jean François Jolica and Alain Callinghee, Chef and manager of the East Mart Café, have sublimated the “Mr Meat” products in two of our favorite Mauritian dishes. Here are the recipes.

Beef dry curry

Ingredients:
230 g of Topside beef, 1 onion, 5 g of garlic, 5 g of ginger, 50 g of tomatoes, 5 g of coriander, 3 g of curcuma powder, 20 g of massala, 5 g of peanuts, 5 g of grapes, pepper, salt, 1 glass of water, 1 cinnamon stick.

Preparation
Cut the meat into cubes, add salt and pepper. Fry the sliced onions in hot oil, add curcuma, salt, pepper, garlic and ginger. In another saucepan, crisp up the pieces of meat. Add them to the mixture, then add the massala, the tomatoes and the water. Leave on the heat until the meat is cooked and until the curry dries. When the meat is ready, add the grapes and peanuts. Serve with rice and several varieties of chutneys.

Spices lamb accompanied by small vegetables

Ingrédients :
300 g lamb shank, bread crumbs, salt, pepper, Dijon mustard, garlic, parsley, thyme, rosemary.

Preparation:
Add salt and pepper to the meat, braise the meat. Add mustard, garlic, parsley, thyme and rosemary. Put the meat in breadcrumbs.
Preheat your oven to 175 ° C and bake for 35 minutes. Leave it pink. Serve with rice and chutneys.

Source: Magazine Lacase No 51
By | Kedvee GOINDEN
Photos | Ejilen RAMASAWMY
Table deco | Priscilla PRÉAUDET and Joana SIMIETTE