Kabardinka

Method

Heat oil in a heavy-bottomed pot and brown the meat in batches until deeply caramelised, then set aside. Sauté the sliced onions until golden, stirring frequently for about 8 minutes. Add the garlic and tomato paste, cooking for 2 minutes until fragrant. Return the meat to the pot, pour in the stock, add bay leaves and peppercorns, then bring to a boil and reduce to a gentle simmer for 1 hour until the meat is tender. Add the cubed potatoes and continue simmering for 25-30 minutes until they are cooked through and the broth has reduced slightly. Season with salt to taste, garnish with fresh parsley, and serve hot in deep bowls with crusty bread.