Kenyan Beef and Spinach Stew with Ugali
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Ingredients
- 500 g beef mince (15% fat)
- 300 g spinach
- 2 red onion
- 3 garlic cloves
- 200 g ripe plum tomatoes
- 1 tsp curry powder
- 2 tbsp vegetable oil
- 300 g fine polenta (cornmeal)
Nutrition (per serving)
- Calories
- 663 kcal
- Protein
- 33 g
- Carbohydrate
- 64.1 g
- of which sugars
- 7.3 g
- Fat
- 27.8 g
- of which saturates
- 8.7 g
- Fibre
- 6.6 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 900ml water to the boil for the ugali. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until thick and stiff. Keep warm.
- 2
Peel and chop the onion, then fry in the vegetable oil for 6 minutes until softened.
- 3
Add the beef mince and cook for 8 minutes, breaking it up with a spoon, until no pink remains.
- 4
Stir in the garlic and curry powder, then add the chopped tomatoes and cook for 5 minutes.
- 5
Stir in the spinach and cook for a further 5 minutes until wilted.
- 6
Serve with the ugali.
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