• 400g minced beef
  • garlic powder to taste
  • salt/pepper to taste
  • dried oregano
  • coarsely ground coriander
  • coarsely ground cumin
  • breadcrumbs
  • 1 large chopped onion
  • fresh coriander
  • 1 chopped tomato
  • 1 garlic clove
  • 1 red pepper finely sliced
  • 1 egg

First the meat with salt, garlic powder, coarsely ground cumin and coriander seeds and mix the breadcrumbs and egg. Make the meatballs, and let them stand.

Heat the black pottery (could be a CH-12 or CH 18-3) and pour 4 tablespoons of sunflower oil. Bake the peppers, onion, garlic with a little salt and pepper until the vegetables are golden.
Then add the meatballs to the pan and fry them with the vegetables until they begin to become brown. Fry the tomato and just add some water to the meatballs until about half in moisture.
Reduce heat to low and simmer until the meat is tender.

Sprinkle the meat with the coriander.