Prep time: 15 minutes
Total time: 45 minutes
2 tablespoons canola oil
1 ½ pounds boneless beef chuck or other stew meat, cut into bite- sized pieces
1 large yellow onion, coarsely chopped
2 large carrots, thinly sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
¼ cup|60 ml water
1 small green bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons freshly squeezed lime juice
large handful of cilantro leaves, coarsely chopped
Warm the oil in a large Dutch oven or other heavy pot set over medium-high heat. Add the beef and onion and sprinkle with a large pinch of salt. Cook, stirring occasionally, until the beef is browned in spots and the onions are beginning to become tender, about 10 minutes. Add the carrots and sprinkle the cumin and turmeric over everything along with another large pinch of salt. Stir in the water, cover, and cook until the carrots are beginning to get tender, about 5 minutes. Stir in the pepper, cover the skillet again, and cook just until the carrots and peppers are barely tender, about 5 minutes. Turn off the heat, stir in the lime juice, and season to taste with salt. Sprinkle with the cilantro and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a skillet set over low heat (stir while you heat).
AUTHOR’S NOTE: This recipe has been reprinted with permission of the author from In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.