Zimbabwe Nyama Recipe

The Zimbabwe Nyama Recipe is made using a combination of fresh ingredients. The recipe typically includes a variety of meat, vegetables, and spices, which are cooked together to enhance the flavors

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 20

Cook Time: 2 30

Total Time: 2 50

Course: Main Course

Cuisine: Zimbabwe

Keyword: Zimbabwe Nyama Recipe

Servings: People

Calories: 652 kcal

Equipment

Large Pot
Cutting board
knife
Stirring spoon
Measuring Spoons
serving dishes

Ingredients

4 lb beef
8 cloves garlic finely chopped
2 onion finely chopped
4 tomatoes chopped
2 teaspoon salt
1 teaspoon curry powder
4 carrots diced
2 cup green beans cut in 1-inch/2,5cm sections
2 red peppers chopped
4 cups cabbage or kale chopped
1 tbsp All Spice seasoning
2 beef stock cubes dissolved in water
2 tablespoon cornstarch optional
Oil for frying

Instructions

Prepare the ingredients:

a. Finely chop the garlic.
b. Chop the onions.
c. Dice the tomatoes.
d. Cut the carrots into small pieces.
e. Trim and cut the green beans into 1-inch sections.
f. Chop the red peppers.
g. Chop the cabbage or kale.

Sear the beef:

a. Heat some oil in a large pot over medium-high heat.
b. Add the beef pieces and sear them until browned on all sides.

Saute the onions and garlic:

a. In the same pot, add more oil if needed and saute the onions until translucent.
b. Add the finely chopped garlic and cook until fragrant.

Add the tomatoes and spices:

a. Stir in the chopped tomatoes and cook until they soften.
b. Add the salt, curry powder, and All Spice seasoning to the pot, stirring well to coat the ingredients.

Simmer the beef:

a. Pour in the dissolved beef stock cubes and enough water to cover the beef.
b. Bring the mixture to a boil, then reduce the heat to low.
c. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef becomes tender.

Add the vegetables:

a. After the beef has simmered, add the diced carrots and chopped red peppers to the pot.
b. Stir well and continue to simmer for another 15-20 minutes, or until the vegetables are cooked but still slightly firm.
Incorporate the green beans and cabbage/kale:
a. Add the cut green beans and chopped cabbage or kale to the pot.
b. Cook for an additional 10-15 minutes, or until the green beans and cabbage/kale are tender.

Thicken the sauce (optional):

a. If you desire a thicker sauce, mix the cornstarch with a small amount of water to create a slurry.
b. Pour the slurry into the pot and stir until the sauce thickens.

Notes

Brown the beef in batches for better searing.

Use a slow cooker for a more hands-off cooking process.

Pre-cut vegetables to save preparation time.

Adjust the spice level to suit your taste preferences.

Make a larger batch and freeze some for future meals.

Marinate the beef before cooking for extra flavor.

Use beef stock for a richer taste in the dish.

Nutrition

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!