👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

4. 4

   Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds until fragrant.

5. 5

   Add the diced tomatoes and chopped green bell pepper. Cook for about 5 minutes, stirring occasionally, until tomatoes start to break down.

6. 6

   Return the browned beef to the pot. Add the beef broth or water, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.

7. 7

   Add the cubed potatoes and sliced carrots to the pot. Cover and continue to simmer for another 20-25 minutes, or until the vegetables are tender.

8. 8

   Stir in the coconut milk. Simmer gently for another 10 minutes, uncovered, allowing the sauce to thicken slightly.

   💡 プロのコツ: Do not boil vigorously after adding coconut milk.
9. 9

   Taste and adjust seasoning. Garnish with fresh cilantro and serve hot with rice or ugali.

   💡 プロのコツ: A Swahili proverb often associated with this dish is 'Haraka haraka haina baraka' (Hurry, hurry has no blessings), emphasizing the importance of slow cooking for flavor.