Somali Stew - Maraq (Pronounced Mah-Ruhk)

• 1 onion, chopped
• 1 -2 tablespoon oil
• 1 lb stewing beef, cubed
• 2 large tomatoes, chopped
• 1 cup squash, cubed
• 2 -3 okra, sliced
• 3 carrots, sliced
• 6 ounces tomato paste
• 2 cups water, divided (or enough for stew consistency)
• 1 large potato, cubed
• 1 large green pepper, chopped
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 2 -3 cloves garlic, minced
• 1/3 - 1/2 cup cilantro, finely chopped

1. In a large heavy saucepan, saute onion in 1-2 Tbsp.
2. oil.
3. Add and brown beef.
4. Add tomatoes and cook 10 minutes over high heat, stirring occasionally.
5. Add squash, okra, carrots, tomato paste, and 1 c.
6. water.
7. Continue to cook on high 5 minutes.
8. Add potato, green pepper, salt, cumin, garlic, cilantro, and 1 c.
9. water (or enough for thick stew consistency) Simmer until meat and vegetables are tender.
10. Serve over rice or with"Injera- Ethiopian Flat Bread" known as canjeero in Somalia.

onion, oil, stewing beef, tomatoes, okra, carrots, tomato paste, water, potato, green pepper, salt, ground cumin, garlic, cilantro

Taken from www.food.com/recipe/somali-stew-maraq-pronounced-mah-ruhk-52967 (may not work)