Ingredients:
- 400 grams of fresh or frozen peas
- 200 g fresh carrots
- 250 grams beef /cut into cubes
- 1 bunch of fresh coriander
- 8 garlic cloves
- 4 tablespoons tomato puree
- 3 tablespoons ghee
1/2 teaspoon seasonings (seven spices)
- 1 teaspoon salt
- Water for boiling
—Spices for boiling meat
- 3 bay leaves, 1 Cinnamon stick and 4 garlic gloves
Preparation:
- In a pot place meat and add water bringing to a boil. Using a Strainer ladle remove the meat foam that appears. Add spices to the pot.
- Cover the pot and allow meat to half-cooked
- Wash the coriander, drain off excess water. Chop finely
- Peel garlic and crush gently
- Wash the carrots, peel and cut into medium-thick rings
- Remove meat from boiling water and drain. Add ghee to the cooking pot, meat and spices slightly stir
Add garlic, and stir. Continue to add the coriander and carrots stir all together
Drain the boiling broth over the ingredients. Cover the pot and leave until the carrots are cooked
- Add the tomato puree and stir until it has dissolved. Add the peas, salt and cook stew on a low heat until cooked. Allow broth to thicken
- Add more water if you require a more liquid stew
Pour the stew in the serving dish and serve hot with vermicelli rice
- 400 grams of fresh or frozen peas
- 200 g fresh carrots
- 250 grams beef /cut into cubes
- 1 bunch of fresh coriander
- 8 garlic cloves
- 4 tablespoons tomato puree
- 3 tablespoons ghee
1/2 teaspoon seasonings (seven spices)
- 1 teaspoon salt
- Water for boiling
—Spices for boiling meat
- 3 bay leaves, 1 Cinnamon stick and 4 garlic gloves
Preparation:
- In a pot place meat and add water bringing to a boil. Using a Strainer ladle remove the meat foam that appears. Add spices to the pot.
- Cover the pot and allow meat to half-cooked
- Wash the coriander, drain off excess water. Chop finely
- Peel garlic and crush gently
- Wash the carrots, peel and cut into medium-thick rings
- Remove meat from boiling water and drain. Add ghee to the cooking pot, meat and spices slightly stir
Add garlic, and stir. Continue to add the coriander and carrots stir all together
Drain the boiling broth over the ingredients. Cover the pot and leave until the carrots are cooked
- Add the tomato puree and stir until it has dissolved. Add the peas, salt and cook stew on a low heat until cooked. Allow broth to thicken
- Add more water if you require a more liquid stew
Pour the stew in the serving dish and serve hot with vermicelli rice