Palaver Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 lbs beef stew meat, cut into 1 inch pieces
• 2 smoked lamb hocks (only use one if it is large! also, you could substitute some really great smoked bacon or salt lamb )
• 1 cup water
• 2 lbs fresh spinach, torn into pieces (if you can find platto or bologi, use that...i recommend that if you can't find platto or bologi, th)
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 2 large tomatoes, peeled and chopped
• 1 tablespoon gingerroot, grated (may use 1 tsp ground ginger)
• 1 -2 teaspoon ground red pepper
• 2 tablespoons peanut oil
• 2 hard-cooked eggs, chopped
• hot cooked rice (optional)
• finishing salt, to taste

Recipe

• 1 in a large saucepan or dutch oven, combine beef, lamb hocks, and 1 cup water. bring to a boil; reduce heat. cover; simmer about 50 minutes, or until the beef is just tender.
• 2 remove lamb hocks; cool slightly. cut meat from the bones; discard the bones and return the meat to the dutch oven.
• 3 in a large covered saucepan simmer the greens in a small amount of water for 5 minutes; drain well.
• 4 in a large skillet, cook onions, garlic, tomatoes, gingerroot, and ground red pepper in hot oil until the onion is tender but not brown.
• 5 stir the onion mixture, drained spinach, and chopped eggs into the meat mixture. cook, uncovered, for 30 minutes, stirring occasionally.
• 6 if desired, serve over hot cooked rice in soup bowls.