It’s incredible how yams are almost becoming an extinct ingredient in today’s kitchens. This underrated tuber is so rich in starch; it surpasses many others that we swear by. Be adventurous and try this beauty and bring back its glory.
Time: 30 minutes
- 1 medium yam
- ½ kg diced and par-boiled beef
- 1 cup of coriander leaves
- ½ cup coriander stalks
- 1 diced white onion
- 2 teaspoons ground turmeric
- 3 tablespoons ghee for frying
- 2 chopped and deseeded tomatoes
- 1 diced green capsicum
- 3 carrots, diced
- 2 cups of beef stock
- 1 teaspoon ground black pepper (optional)
- Steamed spinach for serving
- Wash the yam, peel and dice it. Cover it with salty water
- In a saucepan, add the ghee and onions. When the onions are slightly browned, add the turmeric, black pepper (optional), parboiled beef and the coriander stalks. Add the chopped tomatoes, stirring and let cook for 10minutes.
- Remove the yam from the water and add to the saucepan and cook for 10 minutes. Add the other ingredients (green capsicum and carrots), and pour in the beef stock. Bring to a boil for 10 minutes. Remove from pan and stir in the coriander leaves.
- Serve hot with steamed spinach on the side.