Areeka Stew with Sudanese Flavors

Ingredients

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed beef or lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper. Cook for another minute to toast the spices.
4. 4.
   Add the sliced carrots, diced potatoes, and diced bell pepper to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the meat and vegetables are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Areeka Stew hot, garnished with fresh cilantro. Enjoy with Sudanese flatbread or rice.

Treat your ingredients with care...

• Beef or lamb — For a more tender and flavorful stew, choose cuts of meat that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim any excess fat before cubing the meat.
• Sudanese spices — To enhance the flavors, consider toasting the ground spices in a dry pan for a minute before adding them to the stew. This will help release their aromatic oils and deepen their flavors.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Areeka Stew hot, accompanied by Sudanese flatbread or steamed rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Areeka Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an added touch of green.