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6 tablespoons vegetable oil
2 chives, chopped
1 pound of meat bone
1 can (8ounces) of tomatoes
salt and pepper
8 oz potato
1 15 oz. red kidney beans can be rinsed
4 oz of roots
2 oz fresh coriander
1 tbsp. tomato paste
1 tbsp. ground coriander
½ tbsp. ground turmeric
preparation
Peel, halve and coarse. Peel and cut potatoes into 1/2 inch cubes. Scrape the carrots and roughly cut them into slices. 1/2 inch The garlic cake from the knife.
Heat the oil in a large pan and sprinkle the onions over medium to high heat until golden brown and soft.
Add chopped garlic and meat. Mix well and cook for approximately. 10 minutes until the meat is cooked and forms a thick sauce.
Add tomatoes, tomato puree, coriander, turmeric, salt and pepper, mix well.
Pepper and 3 to 4 cups of water. Cook, then lower the heat and simmer until the meat is almost cooked. 1 to 1.5 hours, depending on the meat.
Now add the potatoes, carrots and field beans and cook for another 20 to 30 minutes or until the vegetables are tender.
Wash the coriander and remove the stems and then add to the soup.
Let it boil for another 5 minutes and add some more water if necessary.
This soup is always served with a fresh naan.