* 900 g lean Beef in one piece
* Oil for Searing
* 2 medium Onions, 1 cut into quarters and the other finely Diced
* 2 Bay leaves
* A large pinch each of Sugar and Salt
* 600 ml hot water or weak Beef stock
* 30 ml Olive oil
* 5 Cloves Garlic, Diced
* 2 large Green chillies or 4 small ones, finely Diced
* 60 g Fresh ginger root
* 3 Sweet peppers, one each of green, yellow and red, finely Diced
* A large pinch of Ground black pepper
* A pinch each of Cinnamon, sweet Paprika and Dried Oregano or Marjoram
* 4 ripe Tomatoes, peeled and chopped
* 2 Carrots, peeled and cut into thickish Julienne strips
* 1 teaspoon Flour (optional)

===Method===
* Heat the Searing Oil in a deep pan to a high temperature and briefly seal the Beef on both sides.
* Remove the pan from the heat and reduce the temperature to low-medium.
* Add the quartered Onion, Bay leaves, Sugar, Salt and sufficient water to cover the Beef. The water must be hot or the beef will become tough.
* Cover and Simmer for about 1½ hours (adding more water if necessary) or until the Meat is tender.
* Remove the Meat and put in a dish, pour the Stock into a jug and allow both to cool on one side.
* Meanwhile, add the remaining Oil to the same pan and gently Fry the Diced Onion, Ginger, Chillies and Garlic, until the garlic and onion are golden.
* Add the Ground pepper, Cinnamon, Paprika and Herbs and allow to Fry for 30 seconds or so.
* Add the sweet Peppers, Tomatoes and Carrots and allow the mixture to thicken. You can add a little Flour to help you if necessary.
* When the Meat is cool, cut it into thin strips with scissors and add to the Vegetables with the reserved Stock.
* Heat through and serve.

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