Spicy Neck Stew

Submitted by Shazzie

"I found this recipe in the South African Meat Cookbook by Sannie Smit. A very tasty and tender stew made from one of the cheaper beef cuts,which can be fozen for up to two months."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 6 slices beef, boneless neck, 2 inches thick
• 2 tablespoons cooking oil
• 1 onion, sliced (I use more)
• 8 ounces spinach, chopped (either fresh or frozen)
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon paprika
• 1 (16 ounce) can tomatoes
• 1⁄4 teaspoon Tabasco sauce
• 1⁄4 pint natural yoghurt
• 1⁄4 cup fresh parsley, chopped

directions

1. Using a heavy-based saucepan, brown the meat in the heated cooking oil.
2. Add onion and spinach and sauté.
3. Add remaining ingredients, except yoghurt and parsley, and simmer for 1 and a half to 2 hours or until meat is tender.
4. (The dish may be frozen at this point).
5. Just before serving, stir in youghurt and reheat gently.
6. Garnish with chopped parsley.