👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Ensure onions are not browned to maintain a clean flavor base.
2. 2

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

   ⏱️ 1 minute
3. 3

   Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a sauce-like consistency.

   ⏱️ 5 minutes
4. 4

   Add the Mauritian curry powder and cook for 1 minute, stirring constantly, until aromatic.

   ⏱️ 1 minute

   💡 Proffstips: Toasting the spices enhances their flavor.
5. 5

   Add the beef cubes to the pot and sear them on all sides until lightly browned. Pour in the water or beef broth, scraping up any browned bits from the bottom of the pot.

   💡 Proffstips: Browning the beef adds depth of flavor.
6. 6

   Add the cubed potatoes and sliced carrots. Season with salt. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 1 hour, or until the beef is tender.

   ⏱️ 1 hour
7. 7

   Stir in the chopped bredes. Cover and continue to cook for another 15-20 minutes, or until the greens are wilted and tender.

   ⏱️ 20 minutes

   💡 Proffstips: Add the greens towards the end to prevent them from becoming overcooked.
8. 8

   Taste and adjust seasoning with salt if necessary. Garnish with fresh coriander before serving.

   💡 Proffstips: Serve hot with steamed rice or farata.