Beef and vegetable pan Accra

Ingredients for 4 servings:

• 500 g beef (rump), shredded
• 2 tbsp oil
• 3 onions, diced
• 1 tbsp flour
• 1 tbsp curry, good quality
• 1 tbsp curry paste, green
• 1 tsp turmeric
• 3 cardamom pods
• ½ tsp harissa, to taste
• 3 small chili peppers, dried
• 750 ml beef broth
• 200 g carrot(s)
• 200 g peas, fresh or frozen
• 1 can corn, 285 g drained weight
• 1 lime(s), untreated, juice and zest
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ghanaian beef stew

Heat the oil and sauté the onions until translucent. Add the shredded meat and fry. Add all the spices and dust with the flour. Stir well and add the stock. Simmer gently for about 25 to 30 minutes. Peel the carrots, cut them into very fine sticks, about the length of a matchstick, and add them with the peas. Cook for about 5 minutes, then add the drained corn. Bring back to a boil. Add the lime juice and zest, and season with salt and pepper. Note: This spicy beef and vegetable stir-fry goes excellently with rice or sweet potato mash with peanuts (in my recipes).