Lamb Dupiaza
A rich, onion-forward lamb dupiaza with tender chunks of lamb in a gently spiced tomato and yoghurt sauce.
Authentic Pepsila
Authentic Pepsila is a hearty pepper-forward dish built on slow-cooked onions, paprika, and tender meat for deep, warming flavour.
It is a comforting, rustic meal perfect for serving with crusty bread, rice, or mashed potatoes, especially when you want something rich and satisfying.
Method
15m50m1h 5m
- Heat olive oil in a heavy pan and brown beef pieces on all sides, then set aside.
- In the same pan, cook onion until soft and lightly golden.
- Add garlic and sliced peppers; cook until peppers begin to soften.
- Stir in paprika, chilli flakes (if using), and tomato purée for 30 seconds.
- Add chopped tomatoes and cook until they break down into a thick base.
- Return beef to the pan and pour in hot stock.
- Cover and simmer gently for 35–45 minutes until beef is tender and sauce is rich.
- Season with salt and black pepper, finish with parsley, and serve hot.
Ingredients
- 300 g Tomatoes chopped
- 1/4 tsp Chili Flakes optional
- 1 tbsp Parsley chopped, to finish
- 2 tbsp Olive Oil
- 3 Red Bell Pepper sliced
- 3 cloves Garlic minced
- Black Pepper, to taste
- 500 g Beef cut into bite-size pieces
- 1.5 tsp Paprika sweet smoked preferred
- 1 tbsp Tomato purée
- 1 large Onion finely chopped
- Salt, to taste
- 250 ml Beef Stock hot
Notes
Cook peppers until fully softened for the best sweet, mellow flavour.
Use gentle heat once paprika is added to avoid bitterness.
This dish tastes even better after resting for 15–20 minutes.
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