Ingredients

• 600g high rib.
• 4 shallots.
• 3 red peppers.
• 1 red chili pepper.
• 2 tsp whole cumin seeds.
• 2 tbsp oil.
• 4 garlic cloves.
• 1 tbsp paprika powder.
• 3 tbsp concentrated veal stock.
• 5 dl water.
• 6 medium potatoes (6 medium potatoes correspond to about 700 g).
• 4 tbsp tomato paste.
• salt.

Steg

1. Cur the mean in about 2 cm pieces.

2. Peel the shallots and cut them into coarse pieces. Divide, remove the seeds and cut the peppers into pieces. Divide, remove the seeds and finely chop the chili. Mortar the cumin.

3. Brown the meat in the oil in a large pot. When the meat has a nice color, add the onion, pressed garlic and chili and fry until the onion is translucent.

4. Add half of the peppers and fry for about 5 minutes without stirring. Add cumin, paprika powder, veal stock and water. Let simmer under a lid for about 1 1/2 hours.

5. Peel and cut the potatoes into pieces, about 1 cm. Add the potatoes, tomato paste and the rest of the peppers.

6. Add salt and pepper to taste.