This is by request: This recipe was first posted on my previous website a few years ago by me.
My mother prepared this recipe a few times when she visited me abroad; she preferred to grate the carrots. The most important thing that she liked was that the meat must have bones to strengthen the flavor. I would like to ask you not to add beef stock, it will change the natural flavors of the stew, but home made beef stock can be used.
Just as Many Tanzanian recipes, this is very simple but full of flavors. I always recommend to use organic ingredients for Tanzanian recipes to get that rich natural flavors from the ingredients. If you cannot afford organic vegetables at least use organic meat. This is because the meat in Western world doeshave any flavor, so organic meat will do the trick.
- 1lb beef (chunk pieces)
- 1 cup chunk cuts of carrot
- 1 cup chunk cuts of potatoes
- 1/4 cup onions
- 1 cup chopped tomatoes
- 1 Tbsp crushed ginger
- 1 Tbsp crushed Garlic
- 1 Tbsp Cilantro / coriander leaves
- 1/2 Tbsp Tomato paste
- 1/2 Tsp Turmeric
- 1 cup cut-up green,red and yellow sweet peppers (optional)
- 1/2 Tbsp fresh lemon juice or 1/2 cup Coconut milk
- cooking oil
- In a big non-stick pan, heat 1 tbsp of oil. Add meat and fry until
brown (add oil if the meat is sticking on the pan).
- Add Carrots, potatoes and salt. Continue to fry until the potatoes
- Then remove the pot from the heat.
- In a different pan, heat 1-2 tbsp of oil. Add onions, cook until
Add garlic and tomato paste. Stir for 3 minutes then
add ginger, cilantro, turmeric and black pepper. Stir for about 5
minutes and then add tomatoes.
- Cover the pot until tomatoes are tender or dissolved. Then add
lemon juice or Coconut milk.
- Pour the tomato mixture to the pot that has meat and potatoes.
- You can add 1/2 cup of water then cover the pot and lower the heat to
low, simmer until the potatoes are soft.