Papaya tenderised beef stew

Ingredients to serves 4
1 kg beef
1 small raw papaya
45 ml (three tbsp) plain yoghurt

1 tsp crushed fresh ginger
1 clove garlic, crushed
1 tsp turmeric
2 tsp ground coriander
1 beef stock cube, crumbled
2 tbsp lemon juice
1 tsp salt
3 large tomatoes, finely chopped 1 large onion, sliced
2 large carrots, sliced
3 tbsp oil

Method

1. Cut the papaya in half, remove the seeds and peel. Cut the flesh into small pieces and blend in a blender with a little water. Or simply pound to a paste. Cover and put aside.
2. Cut the beef into bite-size pieces and pour the papaya over the beef, rubbing it well into the meat with clean fingers. Cover and set aside.
3. Mix together the yoghurt, ginger, garlic, turmeric, coriander, salt, beef stock cube, 1 tbsp oil and the lemon juice. Pour over the beef and mix well. Cover and set aside for at least 4 hours or leave in fridge overnight.
4. Heat the remaining oil and fry the onion until golden. Add the tomatoes and carrots and cook on medium heat, stirring occasionally.
5. Add the beef and cook stirring until it begins to stick at the bottom. Continue cooking stirring and scrapping the bottom of the pan as you do so, without allowing it to burn.
6. Add a little water, to make a thick sauce and cook covered until the beef is done, adding a little more water if necessary.
7. Serve with cooked vegetables and staples of your choice.