• 2 tbsp olive oil
  • 2 large onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp hot paprika
  • 2 tsp cumin seeds
  • 500g potatoes, cut into small cubes
  • 1½ litres beef stock
  • Fresh Chili to Garnish.

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Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large flameproof casserole and brown the beef all over, in 2 batches. Remove from the pan with a slotted spoon and set aside.
Add the chopped onions to the pan with the garlic and cook over a gentle heat for 3-4 minutes. Stir in the hot paprika and cumin seeds and cook for a further minute. Add the potatoes, toss well with the onions and spices, then tip in the beef, chopped tomatoes and beef stock. Season well, cover and cook over a very gentle heat for 1½ hours or until the beef is tender and the sauce has thickened and reduced.