By Avera

  • Servings 4

  • 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

  1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice.

  2. Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.

  3. Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat.

  4. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger.

  5. Cover, lower the heat, and simmer for 2 hours.

  6. Stir occasionally to keep from burning.

  7. Meanwhile, soak the spinach in warm water for 15 minutes.

  8. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.

  9. 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.

Nutritional Facts

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.