Domoda

Preparation

1. Heat the vegetable oil in a large pot over medium-high heat, then add the cubed beef or lamb and brown on all sides for 6-8 minutes until color develops. Remove the browned meat and set aside.
2. In the same pot, add the chopped onions and cook for 4-5 minutes until softened and golden, then add the minced garlic and ginger, cooking for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes while stirring constantly.
3. Pour in the crushed tomatoes and beef broth, stirring well. Return the browned meat to the pot and add the salt, black pepper, and hot pepper if using. Bring to a boil, then reduce heat to low and simmer covered for 20-25 minutes until the meat begins to become tender.
4. Add the cubed sweet potatoes and diced carrots to the pot and stir well. In a separate bowl, mix the ground peanuts or peanut butter with a small amount of warm water to create a smooth paste without lumps, then slowly stir this mixture into the pot. Continue simmering covered for 20-25 minutes until the meat is very tender and the vegetables are soft, stirring occasionally.
5. Taste and adjust seasoning with additional salt and pepper if needed. The domoda should be thick, creamy, and rich from the peanuts, with tender meat and vegetables visible throughout. Serve hot over rice.