Creamed spinach samp & beef curry stew

 

Iwisa instant creamed spinach samp

2 cups instant samp cooked per instruction on packet

In a separate pot

Saute 1/2 onion

3 handfuls of baby spinach

1/2 cup fresh cream

1/2 water add 1 tablespoon mushroom soup

1 and 1/2 chicken cube stock

1/2 lemon juice

Grind in black and pepper

Let it cook for 5minutes then add the samp and combine everything.

Beef curry stew

Ingredients:

1,3 Kg boned, fat-trimmed beef chuck

2 onions (1 lb. total), peeled and chopped

¼ cup curry powder

2 tablespoons mustard seed

1 tablespoon minced garlic

1 teaspoon ground dried turmeric

2 cups fat-skimmed beef broth

1 ¼ pounds Roma tomatoes, rinsed, cored, and chopped

2 tablespoons minced fresh jalapeño chilies

2 tablespoons minced fresh ginger

Method: 

Step 1

# Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes.

# Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.

Step 2

# Add to pan the curry powder, mustard seed, garlic, and turmeric; stir until spices are more fragrant, about 1 minute. Add broth, tomatoes, chilies, and ginger; stir to free browned bits.

# Return to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours.

Enjoy❤️