BEEF HOT POT

INGREDIENTS

7 medium size Potatoes – Irish potatoes

Knorr cubes for seasoning

Fresh Spinach leaves

3 medium Tomatoes
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