Indonesian goulash

Ingredients for 4 servings:

• 1 kg beef goulash
• 600 g potatoes, waxy
• 400 g beefsteak tomatoes
• 3 red bell peppers
• 1 red chili pepper(s)
• 2 garlic cloves
• 50 g ginger
• ½ bunch of coriander leaves
• 1 tbsp curry powder
• 1 pinch(s) cinnamon powder
• 2 carnations
• 250 g yogurt
• e.g. salt and pepper
• 3 large onions
• Garam Masala
• turmeric

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Grate the ginger and finely chop the garlic cloves. Mix the yogurt with the curry, garam masala, turmeric, and cinnamon, then stir in the ginger and garlic. Marinate the beef in the yogurt sauce for at least 30 minutes. In the meantime, deseed and finely chop the tomatoes, bell peppers, and chilies. You can also use a food processor for this. Finely dice the onions, peel the potatoes, and chop them into large pieces. Heat a little oil in a large pot and fry the onions until golden brown, then deglaze with the tomato and bell pepper mixture. Add the marinated meat, yogurt marinade, and the potato pieces. Add the two cloves in the spice bag and simmer with the lid on for at least 90 minutes, until the meat is nice and tender. Season to taste with salt and pepper, and finally stir in the freshly chopped coriander.