Wet fry (Beef or Goat)

Ingredients:

• 500 grams beef or goat meat (boneless or bone-in), chopped into chunks.
• 2 medium onions, finely chopped.
• 3 large tomatoes, finely chopped.
• 3 cloves garlic, minced.
• 1 thumb-size piece of ginger, minces.
• 2 green chilies (optional), sliced.
• Fresh coriander (dhania), chopped.
• 1 table spoon tomato paste.
• 1 table spoon paprika.
• 1 table spoon ground coriander.
• 1 beef cube.
• Salt and pepper to taste2-3tbsp cooking oil.
• ½ cup water or broth.

Instructions

1. Boil the meat

• In a sufuria, add your chopped meat, salt, ginger and smashed garlic, just enough water to simmer.
• Boil for 30-45 mins (or longer for goat) until tender and most water evaporates. Then turn off and set aside.

2. Sauté the onions

• In the same sufuria heat oil and add the onions. Cook until golden brown. This gives the stew a deep flavor.

3. Add Garlic, Ginger and Chilies

• Stir in garlic, ginger and chilies. Cook for 1-2 minutes or until fragrant.

4. Tomatoes & paste

• Add tomatoes and tomato paste, follow with half a tsp of sugar to offset the taste. Cook down until tomatoes are soft and oil separates. Add paprika, ground coriander and stir. Use a bit of water if it’s too thick.

5. Add the meat

• Add your pre-boiled beef/goat. Stir to coat in the tomato mixture. Fry on medium heat for 5-10mins until meat browns and flavors soak in.

6. Simmer

• If it looks dry, add a splash of water or broth. Cover and simmer 5 more mins to deepen the flavor.

7. Finish with Dhania

• Turn off heat. Sprinkle fresh coriander and mix. Let sit for 2-3 mins before serving.

Best served with:

• Ugali
• Chapati
• Rice
• Mukimo