- 2 pounds beef (cubed)
- 3-4 tablespoons canola oil
- 4-5 onions (sliced)
- 2-3 carrots (diced)
- 1 cinnamon stick
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon curry powder
- ¼ teaspoon ground cardamom
- 1 14.5 oz can diced tomatoes
- 2-3 cloves garlic (minced)
- 1 ½ pounds diced potatoes
- (1 ½ inches)
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- Salt and pepper to taste
In a large Dutch oven, sauté the onions for 2-3 minutes. Add the beef and cook until brown on all sides. Add the cinnamon stick, spices and a bit of salt and pepper. Stir until combined. Add the carrots and tomatoes and cover with lid. Cook on low to medium heat for 15-20 minutes stirring occasionally and breaking down the onions. Remove lid and add minced garlic, potatoes and 1 to 1 ½ cups of beef broth. Stir in tomato paste, cover with lid and cook for an additional 40-45 minutes. Remove lid and stir until some of the liquid evaporates. Add more salt and pepper to taste (if necessary). It should be the consistency of a sauce rather than soup. Serve with rice or flat bread.