ingredients:
For 4 to 6 people:
800 g pieces of beef with or without bone (but the bone gives taste to the broth) 2 tbsp of olive oil2 large yellow onions2 cloves of garlic1 / 2 red pepper (optional) 1 sachet of saffron (packed in a paper or a pinch of saffron pistil) 1 red pepper 400 g frozen peas4 tomatoes1 càc de ras el hanout1 with ginger1 / 2 teaspoons of cayenne pepper1 large càc de sel500 ml of water and 1 broth of beef or vegetables1 / 2 bunch of cilantro1 candied lemon to decorate (optional) 500 g of potatoes Nicolas or Charlottes4 càs of sunflower oil and pepper
Preparation:
Pour the olive oil in a large saucepan, put the pieces of beef and fry for 5 to 7 minutes, stirring occasionally.
Slice the onions and add them to the meat, wash and cut the red pepper in chunks, chop the chilli, chop the garlic and add in the pan.
Wash and cut the tomatoes roughly and put it with the rest of the mixture and all the spices.
Moisten with water and add the bouillon cube, cover and simmer over low heat 25 to 30 minutes. Then add the peas and continue cooking for 15 minutes. Chop the coriander and add them to the pan at the end of cooking.
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