cook.
Ingredients
400 g beef chuck, cut into chunks 1 large onion, sliced 2 garlic cloves, minced 1 tbsp fresh ginger, grated 2 medium tomatoes, chopped 1 tsp ground coriander 1 tsp ground cumin 1 tsp paprika 1 tsp salt 0.5 tsp black pepper 1 tsp vegetable oil 200 ml beef stock or water 2 tbsp fresh basil leaves, chopped Method
Prepare ingredients: Cut the beef into bite-sized chunks. Slice the onion and chop the tomatoes. Brown the meat: Heat oil in a large pot over medium heat. Season beef with salt and pepper, then brown on all sides, about 5 minutes. Add aromatics: Add the sliced onion, garlic and ginger. Cook for 3-4 minutes until softened. Spice it up: Stir in coriander, cumin and paprika. Cook for 1 minute until fragrant. Add tomatoes: Add chopped tomatoes and stock or water. Bring to a boil. Slow cook: Reduce heat to low, cover and simmer for 30-45 minutes until beef is tender. Finish: Stir in fresh basil. Taste and adjust seasoning. Serve with rice and fresh greens.