Summary

Ingredients

• 1 kg beef, pork or chicken goulash
• 4 carrot (s)
• 3 potato (s)
• 0.5 kg ½ peas, possibly frozen
• 4 medium onion (s)
• 250 g rice
• 3 clove (s) garlic
• 350 g tomato (s) or 1 kl. Can chunky tomatoes
• 1 liter beef broth or vegetable broth
• possibly coconut milk
• 3 tablespoon oil
• 1 teaspoon salt
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ cinnamon powder
• possibly freshly grated nutmeg

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Instructions

1. Heat the oil in a large saucepan and fry the meat in portions. Then take the meat out of the pot and keep it warm.
2. In the saucepan - add a little oil if necessary - sweat the onions until they turn light brown. Then add the tomatoes, the spices and then the meat and stew for about 10 minutes.
3. In the meantime, finely dice the potatoes and carrots. Put the potatoes, carrots, peas and rice in the pot and fill up with the broth, if necessary with coconut milk, until everything is covered.
4. Cover the dish and stew it in the oven at 170 ° C for 45 minutes. Top up with broth if necessary.
5. Then serve immediately. Kachumbari is enough with it.