- In a small dish, mix turmeric, cumin, garlic, pepper, salt, and red pepper; set aside.
- In a large pot, heat oil over medium high.
- Add onions and brown until translucent.
- Add beef and sprinkle evenly with seasonings.
- Saute, stirring occasionally, until the meat chunks have browned on all sides (about 5 minutes).
- Add water to cover meat; cover pot and bring to a slow boil.
- Reduce heat to medium low and simmer for 2 hours.
- Skim fat from the stew every 30 minutes.
- After 2 hours, add tomato paste; stir slowly until paste dissolves.
- Simmer for another 20 minutes, uncovered, until the meat is tender and the sauce has thickened.
- Adjust seasoning, if desired.
- Garnish with cilantro.
- Serve over basmati rice.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
570 calories, 20 g fat, 6 g saturated fat, 145 mg cholesterol, 650 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g sugar, 54 g protein