2 lb beef, cut into chunks | 3 red/green peppers |
1 tblsp ground cumin | 3 large tomatoes |
1 teasp ground allspice | 6 garlic cloves |
1/2 teasp ground achiote | 1 bunch fresh cilantro |
1 tblsp chili powder | 14 oz tamarind pulp |
2 tblsp olive oil | 1 can beer |
2 red onions | 1 tblsp brown sugar |
Season the beef with the cumin, allspice, achiote (annato) and salt & pepper, and leave for an hour.
Blend the onions, peppers, tomatoes, garlic and 1/2 the cilantro with the tamarind pulp until you have a puree.
Heat the oil in a pressure cooker and sear the beef chunks on all sides until brown. Add the tamarind puree, beer and sugar, and bring to a boil. Put the lid on, and cook at pressure for 25 minutes.
Serve with rice and fried plantains, and the rest of the cilantro sprinkled over.