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500 gr cubed beef (lamb can be used)
1 large onion slivered
1 tblsp garlic/ginger paste
1 piece cinnamon stick
1 bay leave
1tsp fenugreek seeds
1 tsp coriander seeds
1 tsp ground coriander
1 tsp ground jeera
1 tsp chili flakes
Salt and pepper to taste
1 ½ tblsp Moroccan spice
2 grated tomatoes
1 tblsp tomato paste
1 sprig of thyme
1 sprig of rosemary
4 potatoes, halved and quartered
1 can of sugar beans
1 large carrot cut into coins
½ cup boiling water
Add onions, seeds, cinnamon stick, garlic/ginger and bay leave and sauté till onions start to turn slightly brown.
Add meat with a splash of boiling water and cook until meat changes colour.
Add all spices, tomatoes and tomato paste and cook until meat ¾ cooked.
Add potatoes, carrots and rosemary and thyme sprigs.
Season with salt and pepper to taste. Cook till vegetables are soft. Discard sprigs.
Add sugar beans. Cook another 10 minutes.
I served with rice and sweet pumpkin.
Pumpkin peeled and cut into chunks.
Place into a pot and add some brown sugar, add 2-3 cinnamon sticks and a few blobs of butter. Sprinkle some black pepper.
Seal with a tight lid and steam on low heat.
DO NOT ADD WATER.
Prepared, tried and tested by: Melanie Kramar