Kavarma

Brown the Meat

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.

Add the meat cubes and cook, stirring occasionally, until browned on all sides. Remove the meat and set aside.

Cook the Vegetables

In the same skillet, add the chopped onion and cook until softened and translucent.

Add the minced garlic and cook for an additional minute.

Stir in the diced bell pepper and sliced mushrooms. Cook until the vegetables are tender.

Add the Tomatoes and Spices

Return the browned meat to the skillet.

Stir in the diced tomatoes, beef or chicken broth, paprika, ground cumin, and dried thyme.

Season with salt and pepper to taste.

Simmer

Bring the mixture to a simmer.

Reduce the heat to low, cover, and cook for about 30-40 minutes, or until the meat is tender and the flavors have melded together. Stir occasionally and add more broth if needed.

Serve

Garnish with freshly chopped parsley before serving.