Makoenva with Spiced Tomato Sauce

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• 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 they turn golden brown.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, paprika, ground turmeric, and ground cinnamon. Sprinkle the spice mixture over the beef and stir well to coat.
4. 4.
   Add the diced tomatoes, tomato paste, and beef broth to the pot. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Makoenva hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice mixture.
• If you prefer a thicker sauce, simmer the Makoenva uncovered for the last 30 minutes of cooking time.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Makoenva with a side of fluffy rice or pap to soak up the delicious sauce. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation, place a scoop of rice or pap in the center of the plate and ladle the Makoenva over it. Sprinkle some fresh cilantro on top for a pop of color.