1 can tomatoes — undrained
1 whole hot chili peppers
2 large onions
1/4 cup chopped green bell pepper — capsicum
6 tbsp vegetable oil
2 lb beef steak — 1kg cut in cubes
1 cup water — or beef broth
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne pepper
1 1/2 tsp minced ginger
1 lb fresh spinach
Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice.
Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.
Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat.
Add the reserved tomato juice, water sugar, salt, cayenne, and ginger.
Cover, lower the heat, and simmer for 2 hours.
Stir occasionally to keep from burning.
Meanwhile, soak the spinach in warm water for 15 minutes.
Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.
After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is gone and the spinach is cooked.
- Per Serving
- 244 Calories
- 21g Fat (73.5% calories from fat)
- 5g Protein
- 13g Carbohydrate
- 5g Dietary Fiber
- 0mg Cholesterol
- 230mg Sodium. Exchanges
- 0 Grain(Starch)
- 2 Vegetable
- 4 Fat
- 0 Other Carbohydrates.