Dama be Potaatas

Slice the onions into thin rings and dice the beef steak into bite-sized pieces, setting them aside separately.

Heat the oil in a large heavy-bottomed pot over medium-high heat until shimmering, then add the sliced onions and cook, stirring occasionally, until golden brown.

Add the crushed garlic to the pot and stir constantly for about 1 minute until fragrant.

Add the diced beef steak to the pot and brown it on all sides, stirring frequently to ensure even cooking.

Stir in the tomato paste and mix thoroughly with the beef and onions, cooking for 2-3 minutes to caramelize slightly.

Chop the tomatoes and green pepper into small pieces, then add both to the pot along with the cardamom and cinnamon, stirring well.

Pour in the water and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

Reduce heat to low, add salt to taste, and simmer covered for 20 minutes to allow the spices and meat to infuse.

Peel and cut the potatoes into small cubes, then add them to the pot and stir gently to distribute.

Continue simmering covered for 15-20 minutes until the potatoes are tender and the sauce has thickened slightly.

Taste and adjust seasoning with additional salt if needed, then serve hot in bowls with the sauce spooned over the meat and vegetables.