Directions

• Boil beef with pepper and some chopped onions in a medium pot until tender. It will take approximately 30 minutes or more, depending on the cut of beef. Reserve the stock for later use
• Add 1/4 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside
• In a blender, blend the onions, tomatoes, garlic, parsley, celery, thyme, basil and red chilli pepper
• Gently pour the blend of puree ingredients, and tomatoes puree in the saucepan. Add curry powder, white pepper, paprika and Herbal Mchuzi bring to a boil, reduce heat and simmer for about 30 minutes
• Return browned beef and simmer for another 10 to 15 minutes.
• Stir the pot frequently to prevent the sauce from sticking to the pot. Occasionally adding beef stock or water as needed to prevent burns
• Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt
• Serve warm with desired side dish