Beef and Vegetable Stew

By Moushira Abdel-Malek

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Serves 4

Ingredients

750 gms rib-eye or round steak (thinly sliced)

1 onion (chopped)

2 cloves garlic (crushed)

1 cup beef stock (or) bouillon dissolved in 1 cup water

250 gms okra (trimmed)

200 gms chick peas (boiled, drained)

500 gms spinach (roughly chopped)

1 tsp each: grated ginger + curry powder or paste + ground paprika + ground turmeric + garam masala + black pepper + salt (to taste)

Oil + butter

Method:

Heat oil and butter in a large cooking pan. Sauté onion until tender. Add garlic and stir. Stir fry beef for two minutes. Add okra, chick peas and spinach. Mix well. Add all remaining ingredients, except stock. Stir gently to combine until aroma of all spices rises up. Add stock, or bouillon with water. Bring to the boil, cover and simmer over low heat, until beef is cooked. If more liquid is needed, add very small quantities of boiling water. To complete your Ramadan meal: serve with rice, a green salad, a clear beef soup with orzu noodles and "Qamar El-Din" pudding for dessert.