Spinach with Veal stew

Servings: 7 people

Ingredients:

• 1 and 1/4 lbs. veal stew
• 3 spinach bunches OR 900 grams chopped frozen spinach
• 2 medium size onion
• 1 whole garlic peeled and cut
• 3 small tomatoes peeled and cut
• 1 table spoon of freshly ground ginger

Spices:

• 1 and 1/2 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 
• 1 teaspoon cumin powder
• 1 pinch clove powder

Directions:

In a pot, put the veal stew, 1 and 1/2 cup water, one onion cut into small pieces, 5 cloves of garlic (sliced), and cook on medium heat. Let it cook until the meat becomes tender and there is no water left.

Take another pot and put the spinach in there after washing it 3 times. Or if you are using frozen spinach, but it into small pieces. In the pot add in 1 cup water, 6 cloves of garlic and 1 onion (cut into small pieces). Let the spinach cook on medium heat until all the water disappears, and while it is cooking, mix with spatula on and off.

When the meat has become tender and is fully cooked, add 1/2 cup oil or less and stir. Then add all the spices, stir 2 to 3 times.

After 3 minutes, add the tomatoes and ground ginger, stir again.

Once the spinach has cooked, turn off the heat and chop the cooked spinach in a food processor and then add it to the cooked meat.

Stir/mix 2 to 3 times while the heat is on low medium. Lower the heat, and start to mix it thoroughly and then let it simmer for 10 minutes with the lid of the pot on.

After 10 minutes, turn off the heat and it is ready to serve! Serve with roti or naan or simply with boiled rice.