INGREDIENTS
7 medium size Potatoes – Irish potatoes
Knorr cubes for seasoning
Fresh Spinach leaves
3 medium Tomatoes
Beef (any quantity)
Beef (any quantity)
1 Red bell pepper
2 large Carrots
Sunflower oil
1 Aubergine
Hot pepper
1½ onion
Thyme
Curry
Salt
PREPARATIONS
- Peel potatoes and cut them into wedges. Remove the cores of tomatoes and red pepper, cut them into cubes, set aside.
- Cut also the aubergine, carrots and dice the onions. Set aside. It is important to get these ingredients ready, so one doesn't stay in the kitchen forever
- In a medium pot; add beef, quarter of the diced onions, 2 cubes of knorr, ½ tsp. of both curry and thyme and pinch of salt. Cook for approximately 10 – 15 mins or until tender and cooked.
- Remove the meats from the pot and place on a plate, leaving the stock in the pot. Then add the potatoes into the stock and cook until soft. Sieve and set aside.
- In a medium pot, add 185mls/2/3 cup of sunflower oil. Allow to heat up. Once hot, add the meat, fry for about 2 mins, add onion. Stir for some seconds, and then add tomatoes and hot pepper.
- Fry the tomatoes for about 5 mins, add a cube of knorr seasoning. Add the aubergine, red pepper and carrots. Turn down the gas heat and allow to simmer for 8 – 10 mins so all the ingredients can blend together.
- Then add the potatoes, turn and allow simmering for another 5 mins, so the potatoes sucks up some of the juice from the ingredients. Turn, taste and turn of the gas. Then finally add the spinach, turn and serve
