The recipe originally called for lamb, but we didn't have any so we used beef. And, rather than simmering for 2 hours, we used the pressure cooker (best invention ever). The base has an intense tomato flavor. The meat falls apart. Cumin, paprika, cilantro and a pinch of crushed red pepper add richness. This recipe is a favorite - healthy, delicious, and enough leftovers to look forward to tomorrow's lunch. Perfect.
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