Indian stew

Preheat the oven to 220 ° C. Sprinkle the meat with salt and pepper.

Heat the oil in a frying pan and fry the meat cubes light brown. Stir fry the onion, garlic, ginger and pepper for 3 minutes.

Put the tomato puree through and cook for another minute. Pour in the ketjapmarinadeen broth and let everything come to a boil. The meat must be underneath.

Put the (oven-proof) pan in the oven or transfer the dish to an oven dish with lid and place it in the oven. Lower the oven temperature to 160 ° C for half an hour and simmer for at least 1 hour. Bind the sauce before serving with a tie or cornstarch. Tasty with rice and green beans or broccoli.