Cut the meat into small pieces. I season the meat with salt, a mixture of peppers and add 1 tsp of mustard. Leave it for an hour. In a deep saucepan with a lid, heat 2 tablespoons of oil, put the meat, cover, and simmer for 20 minutes. The meat will give juice and will be stewed in its own juice.
Carrots cut into large pieces ( circles or bars, to taste), green pepper is also cut into large strips.
Ginger, garlic, hot pepper, pound in a mortar, finely chop the herbs. When the meat juice is almost evaporated, add the carrots and 2 tablespoons of oil. Fry until the carrots are half cooked, under the lid, sometimes stirring, Add pepper and onion.
Simmer under the lid for 10 minutes, add tomato paste, crushed ginger, hot pepper and garlic. Stir-fry for about 10 minutes. Add the chopped herbs and blend of spices ( I have crushed into powder, the Bay leaf, anise, coriander and cumin)
Pour in the broth or water. Adjust the amount of liquid to your taste, depending on the thickness of the sauce you want to get. For the cereal garnish, add a little more liquid. Boil for 5-10 minutes. Adjust the salt and spices.
You can serve it with potatoes, fried or boiled, to taste.