Every good pot of sadza/ugali/pap/fufu/rice deserves a great stew and if you are a beef eater, this is the recipe for you. While coconut adds a subtle flavor to the stew, it can be omitted for a lower fat variation.
2 lb (4.4 kg) beef for stewing
2 heaped tablespoons curry powder
1 tsp black pepper
1 tablespoon paprika
1 medium onion, diced
1 tablespoon fresh ginger, crushed
4 cloves garlic, crushed
1/2 cup bell pepper (any color), diced
2 ripe medium tomatoes, diced
40z (120 ml) coconut milk (optional)
3 large carrots, chunks
2 medium potatoes, chunks
2 Tablespoons Tomato Paste
salt to taste
oil for sauteing
- Preheat oil in large pan.
- Season beef with curry powder, salt, black pepper and paprika.
- Add seasoned beef to oil in pan and gently saute until brown.
- Add the onions, garlic and ginger to the meat and continue to saute until onions are transluscent.
- Add the chopped tomatoes and continue to stir until mixture begins to simmer.
- Pour the coconut milk into the meat mixture and once again bring to the simmer
- Allow to simmer for 1 hour or until meat is semi-cooked
- Add Carrots, potatoes and season to taste.
- Bring back to simmer and ccok further
- If a thicker stew is preferrred, add the tomato paste.
- Stew is cooked when it can be easily flaked with a fork.