This African dish at all simplicity of ingredients differs in unusual saturated taste. Even the beginning culinary specialist will be able to make meat with tomato sauce.
It is required to you
- Ingredients on 4 persons:
- - beef – 800 g;
- - 7 tomatoes;
- - bulb of the average size;
- - garlic – 2 cloves;
- - 2 peppers of Chile (or to taste);
- - a ginger root – 5 centimeters;
- - 1 liter of water;
- - vegetable oil – 5-6 spoons (palm best of all will approach);
- - salt and pepper to taste.
Instruction
1. We clean onions and garlic and we cut most small. We delete seeds from one chili pepper and we crush it in a mortar. We grate the peeled ginger on a small grater.
2. At beef we delete streaks, films and excess fats, we cut meat identical pieces about 2-3 centimeters in size. We shift beef to a dish, we salt and we pepper to taste, we add the fourth part of seasonings – onions, garlic, ginger and Chile. Well we mix meat that all seasonings were distributed on it most evenly. We leave for 5-10 minutes.
3. We warm on average fire a frying pan without oil, we fry meat within 5 minutes, constantly mixing that didn't burn. We pour in water, we bring to the boil on the maximum fire, we diminish fire and we cook meat within 1.5 hours (or more – until ready beef).
4. On tomatoes we do crosswise cuts and we lower in boiled water approximately for a minute that it was possible to rind easily. We delete seeds and we crush tomatoes in the blender, we remove aside.
5. We decant liquid in which meat was cooked in a bowl. We remove both meat, and broth aside. In a frying pan we pour in oil and we spread the tomatoes crushed in the blender, we extinguish 2-3 minutes. We add the remained seasonings (onions, ginger, garlic, Chile), well we mix ingredients. We pour in broth in a frying pan, we bring to the boil and we leave on fire for 15 minutes a baking plate a cover.
6. We add the whole chili pepper to a frying pan, we prepare 5 minutes. We spread meat in a frying pan, we leave to prepare within 10-15 minutes without cover – sauce has to turn out not dense, but not too liquid. We give hot on a table.