This is stick to your ribs comfort food. This spicy Kenyan stew will warm you up from your head to your toes.
1 large onion, chopped
1 1/2 lbs beef, cubed
1 inch ginger root, minced or grated
4 cloves garlic, sliced
1 tsp hot paprika
1 Tbsp curry powder
2 small carrots, chopped
1 potato, cubed
1 1/2 cups beef broth, as needed
1. Cut the onion, tomato, carrot, potato, and beef into average hunks. Next, brown the onions in oil over medium heat. Then increase heat to high, add the beef and brown. (Do it in batches if necessary).
2. Next, pile on the ginger, garlic, hot paprika and curry. Sweet paprika will work too if you don’t like it spicy. Now, add the carrots, potatoes, and tomatoes. Splash on the stock. Season with salt. Simmer uncovered until thick and pasty and all broth has reduced away. This took about an hour.
3. Serve with fresh chapati. If you’re feeling particularly traditional, use pieces of the chapati to pick up the food instead of silverware.
2 tsp black peppercorns
2 tsp ground turmeric
2 tsp coriander seeds
2 tsp ground ginger
1 tsp fenugreek seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp cayenne
4 cardamom pods, shelled
2 whole cloves
1. Toast all spices over medium heat (or even medium-low) until fragrant and a few wisps of smoke come up. This should only take a minute or two. Keep the spices moving the entire time, so they do not burn.
2. Once the spices are toasted, pour them into your spice grinder and pulse until a fine powder forms.
3. Sprinkle in … and on … and around everything.