1 1/2 kg of beef
200 g of almonds
6 hard-boiled eggs
1 tablespoon of cumin
2 chopped onions
a small bunch of fresh cilantro (tied)
1 full spoonful of ground cilantro
150 g of butter or margarine
1 1/2 kg of beef
200 g of almonds
6 hard-boiled eggs
1 tablespoon of cumin
2 chopped onions
a small bunch of fresh cilantro (tied)
1 full spoonful of ground cilantro
150 g of butter or margarine
This stew is traditionally made for weddings, circumcisions, and other large celebrations
Cut the beef into approximately 150g pieces
Place in a pot with salt, pepper, butter, chopped onion, almonds, and tied cilantro
Remove the tie after cooking
Cover and cook, stirring occasionally, adding water as needed
When the beef is tender, add the ground cilantro and let it simmer for a bit to get a concentrated sauce
When serving, arrange on a platter and garnish with sliced hard-boiled eggs and almonds
