Courtesy : Bugsy Bistro Bar


½ kilo shoulder of beef, cubed
2 white onions, coarsely chopped
Bundle of parsley
Bundle of coriander
3 tomatoes, grated
2 garlic cloves
3 potatoes, cubed
1.5 tablespoons hawayaj (or ½ teaspoon cardamom, ½ teaspoon black pepper, 1 teaspoon turmeric and 1 teaspoon coriander)
½ tablespoon turmeric
½ tablespoon cumin
250 ml beef broth
1 tablespoon coriander, dried and ground
1 tablespoon olive oil


Lightly sauté garlic and onion in the olive oil. Add 2 liters of water and beef stock and bring to a boil. Add beef, coriander, parsley and tomatoes and bring to a boil again. Lower heat and add the spices: the turmeric, hawayaj (or spice mixture of cardamom, black pepper, turmeric and coriander), cumin and dry coriander and simmer for two hours. Add potatoes, half a liter of water and simmer for 20 minutes.
Suggestion: Serve with fenugreek, green tehina and bread.