Ingredients:
1/2 kg beef cut into medium size
2 large onions (diced)
Grind 2 red bell peppers, 2 scotch bonnets, garlic, mint and curry leaves
2 diced red bell peppers
Salt to taste
2 stock cubes
1 tsp curry
1 tsp thyme
1/2 tsp Morrocan Spice
A dash of ground nutmeg
 
  Method
Wash the meat and put in a medium pan. Place the pan on the fire.
  Pour 5 cups of water, salt, ground nutmeg, thyme and stir. Cover the pan and cook till the stock has started reducing.

  Add curry and Moroccan spice, some of the onions, ground red bell peppers, scotch bonnet, garlic, mint and Curry leaves, stir. Cover the pan and cook again till the stock has reduced more.

Add red bell peppers, rest of the onions and stir. Cook for at least 5 minutes. At that time, there is little stock in the pan. Remove from the fire. Serve with rice, pasta, etc.
© Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © Asmie's Kitchen