Ingredients
- 800g stew meat
- 800g crushed tomatoes
- 6 cloves of garlic
- 3 red onions
- 3 red peppers
- 2 tbsp grated ginger
- 2 red chilies
- 3 tbsp tomato paste
- 3 dl rapeseed oil
- 1 tbsp dried thyme
- 2 tsp curry
- 2 meat bouillon cubes
- 2 bay leaves
- 1 liter of water
- salt and pepper
Do this
- Cut the peppers, onion, chili and garlic into pieces. Add to a blender and mix well. Add the crushed tomatoes and grated ginger, mix one more time. Boil the tomato sauce in a dry pot. Reduce the tomato sauce until it has thickened. Stir every now and then.
- Cut the meat into pieces and boil it in a pot of water. Skim off the cooking water. Add bay leaves, thyme, stock cubes and cook the meat under the lid until it has softened.
- Remove the meat and save the broth. Dry the meat with paper and put it on a tray with plenty of oil in the oven for 10 minutes at 225 degrees. (Can fry the meat with)
- Heat a pot with plenty of oil and fry 1 diced red onion until it has a nice colour. Add tomato paste, curry. Turn down the reduced tomato sauce and fry it for 5-6 min while stirring. Turn down 6 dl of the broth from the meat. Stir and bring to a boil and cook covered for 20-30 min.
- Add the meat to the pot, stir and season with salt and pepper. Let the pot cook with the lid on for another 15 minutes. Serve the stew with boiled rice.
