Ground beef in a spiced tomato sauce with creamy yoghurt.
Prep time: 5 minutes Cooking time: 25 minutes
Pantry Ingredients: fried onions, ground okra (weka), (optional: dried ground meat,sharmoot)
Special Utensils: mufraka (stirring utensil)
- 3 to 4 tablespoons fried onions, ground to a coarse powder
- 2 to 3 tablespoons oil
- 200g minced meat
- 1 tablespoon tomato paste
- 200ml tomato juice
- 100ml water
- salt, to taste
- 1 tablespoon ground coriander
- 2 tablespoons flour
- 1kg yoghurt
- ½ to 1 tablespoon ground okra
- 1 tablespoon warm ghee, as garnish
To a large pot on low to medium heat, heat fried onion powder in oil for 1 minute while stirring . Add the minced meat and stir until all the meat has cooked evenly over 10 minutes. It should release meat juices which reduce slightly as the meat cooks and dries. Stir in tomato paste, tomato juice and water then season with salt and ground coriander. Leave to simmer for 2 to 3 minutes for the tomato to cook slightly, turning a deeper red colour.
Stir plain flour into yoghurt until evenly spread then pour into the pot and stir in. Allow the gravy to cook for 10 to 15 minutes or until it begins to bubble gently and oils rise to the surface. Stir in ground okra using either a mufraka or wooden spoon to bind the gravy and give better hold. Garnish with warm ghee and serve with asida, gurrasa or kisra.
- Use an equal amount of fried onion paste used instead of fried onion or 2 to 3 tablespoons onion powder.
- 1 teaspoon sugar added at the end to cancel the tomato’s acidity
- 3 to 4 fresh tomatoes finely chopped instead of tomato juice
- ½ teaspoon chili powder, ½ teaspoon cinnamon, 1 teaspoons ginger
- 2 tablespoons peanut butter, or ground peanuts for a nutty flavour. Stir into the yoghurt with plain flour, as it also works as a binding agent.
- 100g meat powder (sharmoot) instead of minced meat
- Grated carrot can be used instead of minced meat or meat powder to make a vegetarian version. Simply fry the grated carrot with the onion paste and continue as instructed.
- Keep the stew constantly moving in the mixing stages. If left unattended on high heat and can easily stick, burn or split the yoghurt.