Nyama Yemombe (Zimbabwean Beef Stew)

• 1 kg beef, washed and cut into bite-size cubes
• 2 tablespoons cooking oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh minced ginger (optional)
• 2 medium tomatoes, chopped
• 2 tablespoons tomato paste (optional)
• 1 beef stock cube or ½ teaspoon salt
• 1 teaspoon paprika powder
• ½ teaspoon curry powder
• 1 green pepper, chopped
• 2 cups water
• Fresh coriander leaf or parsley

Ingredients for 5 servings (2.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   If the meat is tough, you can simmer it in salted water until tender (30–45 minutes), then drain and set aside.

   Stovetop
2. 2

   In a large pot or pan, heat the oil over medium heat. Add onion, garlic, and ginger, and cook for 1 minute while stirring.

   Stovetop
3. 3

   Add the beef to the pot. Fry for about 10 minutes until browned on all sides.

   Stovetop
4. 4

   Stir in the chopped tomatoes, then let them cook down until soft.

5. 5

   Add tomato paste, stock cube, paprika, and curry powder. Mix thoroughly.

6. 6

   Add water, cover the pot, and reduce heat to low. Let it simmer for 30–45 minutes, or until beef is soft and sauce has thickened.

   Stovetop
7. 7

   Add chopped green pepper in the last 5 minutes of cooking.

8. 8

   Season with salt to taste.

9. 9

   Garnish with coriander, and serve with rice, porridge, or potato.