👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

2. 2

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Add the cubed beef to the pot and brown it on all sides. This will take about 8-10 minutes.

4. 4

   Stir in the chopped tomatoes, curry powder, turmeric powder, and cumin seeds. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Pour in the coconut milk and water or beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the beef is tender.

6. 6

   Add the plantain chunks to the stew. Continue to simmer, covered, for another 20-30 minutes, or until the plantains are tender and have softened into the sauce.

7. 7

   Season with salt and freshly ground black pepper to taste. If the stew is too thick, add a little more water or broth.

   💡 プロのコツ: The plantains will break down and thicken the sauce naturally.
8. 8

   Serve hot, ideally with ugali or rice.

   💡 プロのコツ: The riper the plantains, the sweeter and softer they will be in the stew.