The story with the strange-funny names started when I was thinking about writing a cook manual for people working with humanitarian organizations. Being a humanitarian myself as a few of of my friends the decision was taken to match recipe names with our daily life experiences. First recipe was the check point chili and the credits go to George for coming up with the name! Of course the cookbook never happened but some of the names remained at least amongst my friendlings.
I shall only give a piece of advice before you start cooking this recipe. You better have enough time cause it will take you approximately 3 1/2 hours…
700g beef fillet
5 dried red chilies, deseeded
2 cups beef stock
800gr fresh tomatoes grated (or 3 tbsp tomato paste)
2 large onions finely chopped
3 garlic cloves
3 tbsp olive oil
I tbsp flour
½ tsp ground cumin
½ tsp sugar
½ tsp oregano
2 tbsp parsley finely chopped
salt and pepper to taste
Preheat the oven at 150 C. Cut the beef fillet in small cubes (approximately 3cm) and discard any fat.
Heat 1 tbsp olive oil in a large skillet and sauté the beef cubes until they get a brown colour. If needed add some more olive oil together with boiled water and scratch the skillets bottom until all beef is cooked.
Heat the beef stock in a saucepan and add the chilies. Cover and simmer for 20 min. Strain the stock and keep the soaked chillies aside.
In a blender or if you want to be more traditional in a big mortar mix the tomatoes (or tomato paste), the onions, garlic and soaked chilies and blend until you ‘have a nice and smooth pomade.
In a skillet, roast the ground cumin for 1 minute. Add 2 tbsp olive oil, the flour and oregano and cook for another minute.
Place the beef cubes into a clay pot or pyrex, add the sauce, cover with lid or foil and cook for 2 and ½ hours.
Garnish with fresh parsley and accompany the dish with yogurt and rice .