1 1/2-2 lbs stewing beef, cubed
2 tablespoons vegetable oil
1 pinch turmeric
1 ½ onion, chopped
1 fresh chili pepper, seeded and chopped
1 1/2 teaspoons paprika
1 pinch cayenne pepper
1/2 teaspoon cumin
1 lb. sweet potato
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon butter
Heat the oil in a flame proof casserole and fry the meat, along with turmeric and seasoning, over medium heat for 3 - 4 minutes, until the meat is evenly browned, stirring frequently. Then, cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid. Meanwhile, preheat the oven to 350,
Next, add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat and cover tightly and cook in the oven for 1 - 1 1/2 hours, until the meat is tender, checking occasionally and adding extra water to help keep the stew moist (if needed).
Peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring and then transfer to a pan, bring to a boil, simmer for 2-3 minutes. Then drain.
Finally, stir the chopped herbs into the meat and add additional water if the stew appears dry. Be sure to arrange the potato slices over the meat and dot with butter. Then , cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
At that point, increase the oven temp to 400 and remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.