Stew with bell peppers and black cardamom

Your kids will love these small pieces of pork in pepper sauce. This dish, like all on my blog, does not contain eggs or milk.

Stew with bell peppers and black cardamom


  • 0.5 kg/ 1 lb pork;
  • 1 tbsp oil;
  • 1 medium onion, finely chopped;
  • 2 pieces of black cardamom;
  • 5 allspice seeds;
  • 3 bay leaves;
  • 2 garlic cloves, crushed;
  • 1/2 red bell pepper;
  • 2 cups water;
  • 2 tbsp red paprika;
  • salt and pepper to taste.

Ingredients to thicken the souce:

  • 1/2 cup water;
  • 2-3 tbsp flour.


The meat should be rinsed and cut into small cubes.

 Heat the remaining oil in a saucepan than add chopped onion, cardamom, bay leaves and allspice. Cook over a high heat until the onion is browned.

Add two crushed garlic cloves and cook, stirring for 30 seconds.

Add the meat and cook stirring occasionally.

Cook the meat until browned.

Pour in 2 cups of water, add red bell pepper and 2 teaspoon of ground paprika.

Reduce the heat and cover the saucepan with a lid. Sauté for about 30 minutes or until the meat is tender .

To thicken the sauce mix flour and water together then gradually add the mixture into the saucepan, stirring. Cook for 3 more minutes. Season with salt and black pepper to taste.

Bellow is a serving example.  You can find the recipe for the potato dumplings here.



One thought on “Stew with bell peppers and black cardamom

  1. Pingback: Potato pancakes | Ideal Housewife

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