Cover and let simmer for about 30-40 minutes. If its too dry, you can add a cup or two of water or stock. Once the vegetables are soft, add the beef, okra, and your dried fruits. The vegetables will also release their water into the sauce hence the need to keep the heat on medium low. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Once they both cook a little while, in go the bell peppers. The aroma of the dish at this point will have your tummy rumbling.Īfter the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush. Once onions are translucent, add the ginger garlic and turmeric paste and mix well.įollow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. In the same pan, add the onions, ground coriander seeds and celery. Do not let it cook through though, or crowd the pan. Once hot add the beef and brown it on high heat. Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. 2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.1 small bunch of coriander, leaves and stalks separated and chopped. 1 tbsp chopped dry fruit (I used raisins and apricots).1 tomato, 1 carrot, I small courgette, all chopped.Chopped bell peppers (I used green, yellow and red).1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.(The blend I had had some cinnamon, clove, and cardamom). Rub it with a little bit of ground mixed spice. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones. It’s easy to make, colourful and flavorful. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter. This recipe is adapted from an old cooking magazine I have, but I made it with a few changes.
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