Yemeni beef stew

Ingredients for 4 servings:

• 600 g beef, from the topside
• 3 onions
• 3 garlic cloves
• 2 tbsp olive oil
• Salt
• 1 tbsp tomato paste
• 250 ml water
• 3 carrots
• 1 red bell pepper(s)
• 250 g tomatoes
• ½ eggplant(s)
• 5 mushrooms, brown
• 5 tsp peppercorns
• 3 tsp cumin seeds
• 1 tsp cardamom pod(s)
• 1 tsp allspice, seeds
• 1 tsp, chopped saffron, or alternatively turmeric

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours 10 minutes

Rinse the meat with cold water, pat dry, cut into 3 1/2 cm cubes and mix with the spices previously crushed in a mortar. Peel the onions and garlic, dice the onions and roughly chop the garlic. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan oven). Heat the oil in a roasting pan. Brown the meat in batches over medium heat, remove and season with salt. Fry the onions and garlic until translucent. Add the tomato paste and brown, stirring constantly. Return the meat to the roasting pan, pour in 1/4 l water. Place the covered roasting pan in the center of the oven and braise the meat for approx. 1 hour 10 minutes until soft. Meanwhile, wash the vegetables, peel the carrots and then chop roughly. Add the vegetables to the meat and let it reduce slightly. Add salt and pepper if necessary. If you like, you can serve it with Turkish cream yogurt with salt and crushed garlic and fresh Arabic bread.