Cut the carrots into half-moons. Sauté the garlic and cilantro, then add the tomato paste. Fry them a little and set aside. In the same pot, add the carrots and fry them a bit until they start to cook. Add the peas and broth as needed.

Let them boil a little, then add the cilantro, garlic, tomato paste, meat, spices, 1 tablespoon cumin, and salt. Let them boil until cooked, then turn off the heat.