Directions

1. Trim off any excess fat from the meat and cut into 3/4 inch cubes.  Heat oil in a flame proof casserole pan over medium heat; add meat and turmeric and cook until meat is browned, 3-4 minutes.
2. Reduce heat to low, cover pot and let meat cook for 15 minutes. Pre-heat oven to 350F.
3. After 15 minutes has passed add onion, chili, paprika, cayenne and cumin to pan together with just enough water to cover the meat.  Cover and cook for 1 hour or until meat is tender.  Check occasionally to make sure there is enough moisture in pan. Add more water if needed.
4. Fill a large pot with water.  Peel sweet potatoes and slice and cut into quarter pieces; pot into pot.  Bring water to boil; reduce heat and let simmer for 2-3 minutes, or until slightly tender.  Drain.
5. Stir parsley, coriander, salt and pepper in with the meat, if it is dry add more water.  Add potatoes on top of the meat; cover and cook for 10 minutes in oven. 
6. Remove lid to casserole pan and cook in oven for another 10 minutes. Serve.

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