Ingredients

For the Beef

• 600 g beef (see Note 1 for recommended cuts)

• ½ teaspoon salt

• Handful chopped onion

• ½ teaspoon curry powder

• 1 bouillon cube

• Few sprigs thyme

• ½–1 cup water

For the Pepper Mix

• 300 g tomatoes (3–4 Roma tomatoes)

• 250 g red bell peppers (2 medium)

• 1 Scotch bonnet

• ½ red onion

• ½ garlic bulb (optional)

• Few sprigs fresh thyme (or 1 teaspoon dried)

• Oil (to drizzle)

For the Rice

• ¼ cup oil

• 1 medium onion, finely chopped

• 3 cups sella basmati rice (600 g)

• 6 oz tomato paste (165 g)

• ¾ cup reduced pepper mix (200 g)

• 1¼ teaspoons salt

• ½ teaspoon crushed bouillon cube

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 teaspoon curry powder

• 1 cup beef broth

• 1 cup water

Direction

Prep the Pepper Mix

1. Wash tomatoes, bell peppers, onions, and Scotch bonnet.

2. Remove pepper seeds and cut into chunks.

3. Quarter tomatoes and onion.

4. Remove Scotch bonnet seeds for less heat, or skip entirely.

5. Place vegetables in a wide baking dish.

6. Cut garlic bulb in half and place one half cut‑side down.

7. Add thyme and drizzle lightly with oil.

8. Roast 20–30 minutes, turning halfway.

9. Let cool slightly, transfer to blender, press out softened garlic, and blend smooth.

10. No oven? See Notes for stovetop method.

Cook the Beef

1. Cut beef into chunks and place in a pot.

2. Season with salt, curry powder, bouillon, thyme, and sliced onions.

3. Add ¼ cup water, cover, and cook 10 minutes.

4. Add a little more water and cook another 15 minutes until softened.

5. Separate beef from stock; reserve stock.

6. Heat oil in a large pot and fry cooked beef until browned.

7. While frying, prep remaining ingredients (open tomato paste, measure spices, chop onions).

Make the Base & Cook the Rice

1. Reduce oil from frying the meat, then add chopped onions and fry a few minutes.

2. Add tomato paste and fry 15 minutes until darker and slightly grainy.

3. Pour in blended pepper mix and stir well.

4. Season with salt, crushed bouillon, thyme, curry powder, and add bay leaf.

5. Add beef stock and half the water. Cover and simmer 5–10 minutes.

6. Wash rice several times until water runs clear.

7. Drain well and add rice to the pot; stir to coat in sauce.

8. Add remaining water — liquid should sit slightly above the rice.

9. Cover with foil, then place lid on top.

10. Cook on low/medium‑low heat 35–40 minutes.

11. Stir gently, fluff rice, and serve warm.

Notes

• Best beef cuts: Tri‑tip (sirloin tri‑tip/rump roast) and beef shank work well — they stay firm and flavorful. Goat meat, chicken, or turkey also work.

• Pepper mix without oven: Blend vegetables raw, pour into a pot, and cook on high heat 40 minutes, stirring occasionally, until thick and reduced.

• Rice choice: Use sella basmati — regular basmati becomes too soft.

• Heat control: Remove Scotch bonnet seeds for milder heat.