This recipe was inspired by my love for Nerkwos dry fry. Unfortunately it does not rivals Nerkwo’s but its the closet I can get while in the desert. HAPPY COOKING!!
- 1 kg beef cut into bite sized cubes
- 2 tablespoons of crushed garlic
- 1 teaspoon crushed ginger
- 3 large onions sliced
- 30ml vegetable oil
- 1 bunch of coriander, chopped
- 2-3 green chillies, chopped
- salt and pepper to taste
1. Tenderize the meat using either tenderizer or a meat mallet if necessary
2. Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt
3. Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is)
4. Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.
5. Once all the water has dried out, taste for doneness. If the meat is not yet cooked add just a little water and cover and leave for a further 5 minutes or so.
6. If the meat is cooked add the oil and stir through.
7. At this point add the chillies and onions and cover.
8. Once the onions caramelize and start to turn transparent stir in the coriander.
9. Serve immediately with Ugali and Kachumbari.