Guamanian Qarta with a Twist

Ingredients

While the original Saudi Arabian Qarta is traditionally made with lamb, the Guamanian adaptation replaces it with beef, which is more commonly used in Guamanian cuisine. The spices are also adjusted to include Guamanian flavors, such as chili and ginger, to give the dish a unique island twist. Additionally, the use of coconut milk adds a creamy and tropical element to the stew. We alse have the original recipe for Qarta, so you can check it out.

• 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, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tablespoons red chili paste 2 tablespoons red chili paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green beans, trimmed 1 cup (150g) green beans, trimmed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 32g, 24g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, grated ginger, and sliced chili peppers. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides.
3. 3.
   Stir in the red chili paste, paprika, cumin, and coriander. Cook for another minute to toast the spices.
4. 4.
   Pour in the coconut milk and beef broth. Bring the mixture to a simmer.
5. 5.
   Reduce the heat to low and cover the pot. Let the stew simmer for 1 hour, or until the beef is tender.
6. 6.
   Add the diced potatoes, sliced carrots, diced bell pepper, and trimmed green beans to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are cooked to your desired tenderness.
7. 7.
   Season the stew with salt and pepper to taste.
8. 8.
   Serve the Spicy Coconut Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Red chili paste — Adjust the amount of red chili paste according to your desired level of spiciness. Add more for extra heat or reduce for a milder flavor.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish to enhance its freshness.

Tips & Tricks

• For a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• Adjust the spiciness by adding more or fewer chili peppers and red chili paste.
• Serve the stew with steamed white rice or warm corn tortillas for a complete meal.
• Make a larger batch of the stew and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different vegetables such as eggplant or squash to add variety to the dish.

Serving advice

Serve the Spicy Coconut Beef Stew in deep bowls, allowing the flavors to meld together. Accompany it with steamed white rice or warm corn tortillas for a hearty and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in rustic ceramic bowls to enhance the cozy and comforting feel of the dish.