Lakra me Mish (Cabbage and Beef Stew)

Ingredients

• 500 gbeef (stewing cut), diced
• 1 headcabbage, roughly chopped
• 2red pepper, diced
• 1onion, diced
• 2 tsppaprika
• 3 tsptomato purée
• chilli flakes, approx 1/4 tsp
• olive oil, approx 1 tbsp
• 1000 mlboiling water, enough to fully cover the cabbage
• salt
• black pepper

Method

1. 1

   Heat a splash of olive oil in a large lidded saucepan over medium-high heat. Add the onion, diced beef and red pepper. Fry for 5 minutes, stirring occasionally, until the meat is fully browned.

2. 2

   Add the paprika, tomato purée and chilli flakes. Season with salt and pepper. Stir well and fry for 2 more minutes.

3. 3

   Add the cabbage and stir to combine. Fry for 3–5 minutes, stirring occasionally, until the cabbage starts to soften and most of the oil has been absorbed.

4. 4

   Pour in 1 litre of boiling water — it should fully cover the cabbage with about 2–3cm to spare. Cover with a lid and bring back to the boil.

5. 5

   Reduce heat to a gentle simmer and cook for 2 hours 30 minutes until the cabbage is completely soft and the beef is very tender.

6. 6

   Ladle into wide bowls and leave to cool for 5 minutes before serving.