Nyama (Stewed Meat)

Zimbabwe

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 1 lb (450 g) beef or goat meat, cut into chunks
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 small green bell pepper, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper to taste
• 4 cups (1 liter) water or beef broth
• Fresh cilantro or parsley, chopped (for garnish)

Preparation

Brown the Meat:

In a large pot, heat the vegetable oil over medium-high heat.
Add the meat chunks and brown on all sides. Remove the meat and set aside.

Sauté the Vegetables:

In the same pot, add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the chopped tomatoes and green bell pepper. Cook until the vegetables are soft and well combined with the onions and garlic.

Cook the Meat:

Return the browned meat to the pot and stir well to combine with the sautéed vegetables.
Stir in the ground paprika, ground turmeric, ground cumin, ground coriander, salt, and black pepper.
Pour in the water or beef broth and bring to a boil.
Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together. Check occasionally and add more water if necessary to keep the meat covered.

Serve:

Remove from heat and garnish with chopped fresh cilantro or parsley.
Serve the nyama hot with sadza (Zimbabwean cornmeal porridge), rice, or your preferred side dish.
Enjoy your meal!