This perfect, thick sishebo-beef curry combines layers of rich and complex flavours with its thick and spicy gravy.
One of the cooking methods used in this recipe is the Wonderbag, a revolutionary non-electric, heat-retention cooker that makes it easy to prepare nutritious meals without electricity or fire – saving time, energy and money in the process.
Preparation time: 20 minutes
Stove time: 1 hour 30 minutes
Wonderbag time: 4 hours
Serves: 6-8
Ingredients:
- 2 tbsp cooking oil
- 2¼ kg stewing beef
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 3 tsp of vinegar
- 1 beef-stock cube
- 4¼ cups of water
- 1 bay leaf
- 1 tbsp ground coriander
- 2 tbsp mixed dry herbs
Method:
1. Heat the oil in a pot and fry the beef until browned
2. Remove the beef from the pot and add the onion. Fry the onion until soft.
3. Return the beef to the pot and add carrots and potatoes.
4. Stir in the vinegar, beef- stock cube (dissolved in water), bay leaf and dry spices and herbs.
5. Bring to boil, cover and simmer for 20 minutes.
6. Place the lidded pot in your Wonderbag for four hours to finish cooking.
