UGANDAN RECIPES (BEEF AND ONION STEW)

     Ingredients

    -         1 container low sodium beef stock

    -         3tablespoon butter or ghee

    -            2 medium onions, chopped

    -         Beef meat, cut into 1‐inch cubes

    -          2 fresh ginger, minced

    -         1 cans diced or ground tomatoes

    -          Tomato paste

    -         Curry powder to taste

    -         Stock cube

    -         1tablespoon flour

    -         Salt

    -           Ground black pepper

Directions

    -         Add the meat to a sizable pot and add enough stock to cover it.

-         Bring the heat to medium, cover and allow to boil for about 30 minutes until meat is nearly tender.

   -        Remove from heat to cool slightly. Drain the meat out from the stock, reserve and set aside.

    -         Return the pot to the stove and turn heat to medium, add butter or ghee and allow to melt. Then add the onions to cook. Stir for about 4 minutes.

    -          Add the ginger and curry powder and cook one minute.

    -         Add flour and cook for one more minute. Return the meat to the pan and stir well.

    -         Add the tomatoes, tomato paste, and about half of the reserved beef stock and stir well.

    -         Boil, reduce heat, and simmer, stirring occasionally for about 15 more minutes or until the sauce is thickened and the meat is very tender.

   -         Taste and add salt and pepper as desired.

-         Serve with rice or  ugali.

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