Romazava

Shopping list

• 600 g beef shin or chuck — cut into 3 cm cubes

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• 3 tbsp vegetable oil

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• 2 piece onions — finely chopped

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• 4 clove garlic cloves — minced

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• 30 g fresh ginger — peeled and finely grated

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• 400 g tomatoes — chopped (fresh or tinned)

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• 800 ml water or beef stock

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• 300 g mustard greens or spinach — roughly chopped

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• 4 piece spring onions — sliced

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• 2 tsp salt — to taste

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef cubes in batches, browning on all sides for about 6– 8 minutes total. Remove and set aside.

2. 2

   In the same pot, add the chopped onions and sauté for 5 minutes until softened and translucent.

3. 3

   Stir in the garlic and ginger, cooking for 1– 2 minutes until fragrant.

4. 4

   Add the chopped tomatoes, stirring well, and cook for 4– 5 minutes until they break down and become pulpy.

5. 5

   Return the browned beef to the pot. Pour in the water or stock, season with salt and pepper, and bring to the boil.

6. 6

   Reduce the heat to low, cover, and simmer gently for 1 hour 30 minutes to 2 hours, stirring occasionally, until the beef is very tender. Add more water if the stew becomes too thick.

7. 7

   Stir in the mustard greens or spinach and spring onions. Simmer uncovered for a final 10 minutes until the greens are wilted and tender. Taste and adjust seasoning.

8. 8

   Serve hot in bowls, traditionally accompanied by steamed white rice.