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800 g beef
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2 carrots
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1 small onion
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4 garlic cloves
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1 red bell pepper
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1 can of canned tomatoes
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0.5 litres beef broth
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60 g butter
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2 tablespoons flour
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100 ml sunflower oil
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2 teaspoons smoked paprika
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1 teaspoon Svan salt
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1 teaspoon cumin seeds
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1 teaspoon Uzbek spice mix
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1 bay leaf
Ingredients
Recipe
- Prepare the Kamado BONO grill for direct cooking by lighting the charcoal and placing the cast iron pot (kazan) on the grill to heat thoroughly. Adjust the top and bottom air vents to maintain an even temperature.
- Cut the meat into cubes and add it to the hot kazan with oil. Once the meat starts to brown, add the chopped onion, minced garlic, and butter. Important: stir continuously while cooking.
- Add the chopped peppers and carrots on top and sauté until softened. Finally, pour in the canned tomatoes, stir every 5 minutes, and after 15 minutes add the broth. Stir and cook everything for 1.5 hours, making sure to stir every 20 minutes.
- After 1.5 hours, thicken the mixture with flour.
