The taste comes from the combination of roasted red pepper, cummin, tomato and chili. In addition to those you can include all kinds of vegetables. If you make the stew fiery hot, I recommend serving it with thick Turkish or Greek yogurt.

Incredients

• 2 red peppers
• 700 g minced meat
• 2 onions
• 800 g canned tomatoes in their own juices
• garlic
• 3 carrots
• 2 sweet potatoe
• 12 - 15 potatoes, about 1 - 1.5 kg
• a can of beer
• green beans or a can of whatever beans
• cummin seeds
• ground cummin
• coriander seeds
• dried or fresh chili
• oregano
• black pepper
• salt
• brown sugar
• optional: canned chipotle

Roast the pepper with on an open gas flame until the skin is black. Put to a bowl and cover with aluminium foil. A sweating pepper skin becomes lose in about 15 minutes.

Fry the onion and meat in a pot.

Add cummin and coriander. Fry on low flame a minute or two. If you use fresh chilies, add them now. Chipotle you can add later with the other vegetables.

Add the tomatoes.

Add the garlic.

Pour in the beer.

Next add the vegetables in the order they are cooked. If you want your carrots to be firm and crispy, add them at the end. If you like them soft, start with them.

Remember to add the roasted peppers at some point.

Thicken the stew with a flour mixed into a splash of water.

Check the pepper and salt taste. Adjust. Adjust the sour/sweet ratio using brown sugar.