Ingredients
- 1 cup onion, chopped
- 1/4 cup olive oil
- 1 pound beef stew meat, cubed
- 28 ounces tomatoes, whole, crushed (1 can)
- 1/2 cup bell pepper, shredded
- 1 carrot, shredded
- 2 cups water
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ginger, fresh, grated
- Rice
- 14 ounces dry basmati rice (2 cups)
- 15 ounces chickpeas (1 can)
- 4 cups water
- Spices
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cardamon, ground
- 2 bay leaves
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- Garnish
- 4 eggs, hard boiled
- 1/2 teaspoon tabasco sauce
- 1 tablespoon parsley, fresh, minced
How to Make
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Step 1: Get spices ready.
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Step 2: In a large stock pot, cook the onion with oil until golden brown.
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Step 3: Season beef lightly with salt and pepper.
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Step 4: Add the beef cubes and mix it with all spices(to taste).
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Step 5: Put the tomatoes, carrots, lemon zest, ginger and bell pepper on the meat and mix.
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Step 6: Add some water and leave it until its cooked (50 minutes), if you need more water, add some.
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Step 7: Take out the beef and leave it beside.
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Step 8: Now add the rice, water, salt and chickpeas to the stew.
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Step 9: Cover and keep it cooking on a medium heat, if it needs more water, add some.
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Step 10: When you feel its almost ready, put the meat on the top of the rice on the lowest heat for 20 minutes max.
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Step 11: Remove bay leaves.
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Step 12: Add garnish.
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Step 13: Sprinkle parsley and season to taste.
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Step 14: And serve it with slices of boiled eggs and hot sauce.
We hope you enjoy this recipe!
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