A hot, spicy stew, Zulu Beef Pot wakes an unusual dish for an informal dinner party. Serve it with boiled rice and salad and top it with sliced bananas.
2 green peppers, white pith removed, seeded and finely chopped
2 green chillis, finely chopped
2 garlic cloves, finely chopped
1-inch piece fresh root ginger, peeled and thinly sliced
1 teaspoon turmeric
2 teaspoon ground cardamom
2 teaspoons salt
1 teaspoon black pepper
5 fl. oz. red wine
2 oz. butter
3 fl. oz. vegetable oil
3 lb. sirloin steak, boned and cut into strips
2 large onions, finely chopped
6 green tomatoes, chopped
1 red or yellow pepper, white pith removed, seeded and cut into strips
Puree the chopped green peppers, chillis, garlic and ginger in an electric blender or food mill. Stir in the turmeric, cardamom, salt, pepper and wine and set aside.
In a large, deep frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the beef strips and fry, stirring and turning constantly, for 2 to 3 minutes or until the meat is browned all over. Using a slotted spoon, transfer the meat to a warmed serving dish and keep hot.
Add the onions and tomatoes to the pan and fry, stirring occasionally, for 3 to 5 minutes. Add the red or yellow pepper and continue to fry for 2 to 4 minutes or until the onions are soft and translucent but not brown. Return the meat to the pan. Pour in the pepper puree and stir well to mix.
Fry the mixture for a further 5 min-utes. Remove the pan from the heat and transfer the mixture to a warmed serving dish.