INGREDIENTS
1 kg Beef Meat (chuck roast)
1 large Onion, (diced)
3 cloves Garlic, (crushed)
4 Carrots, (cut into small pieces)
4 Potatoes, (cut into cubes)
4 Tomatoes, (seeded and diced)
1 tbsp. Tomato Paste
4 tbsp. Vegetable Oil
1/2 tsp.Salt
1/2 tsp. 7 Spices
1/2 tsp. Ground Cinnamon
1 can of Fine Peas (it can be a frozen bag)
1 squeezed Lemon (optional)
METHOD
Heat the vegetable oil in a medium-sized cooking pan, add the beef meat and fry it to brown for a few minutes. Then, add onion, garlic, and carrots, keep on cooking until they become soft.
Add the diced tomatoes along with the tomato paste, stir and fry until well combined. Add the spices, and cover with hot water, let it boil, then reduce the heat to lower and keep cooking for around one hour, or until the meat becomes tender.
Add the potatoes and salt. Keep cooking for another 15 minutes or until the sauce thickens. Now add the frozen peas and cook for another 5 minutes.
Serve warm with rice on the side.
