Ashlyam-Fu

Method

Heat oil in a large heavy-bottomed pot or wok over high heat. Add cumin seeds and let them crackle for 30 seconds, then add sliced onions and fry until golden and caramelised, approximately 8-10 minutes. Add minced garlic and cook for 1 minute until fragrant. Add the beef slices in batches, stirring to brown on all sides, then add paprika and chilli flakes and stir well. Pour in the chopped tomatoes and water, then season with salt and black pepper. Reduce heat to medium-low and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until the beef is very tender and the sauce has reduced and thickened. Finish with fresh coriander and serve hot with flatbread or rice.