Beef Curry with Spinach and Tomatoes

500 g beef tomatoes

Skin and finely chop the onion and garlic.

Season the ragout with salt and pepper. Fry in portions in the hot clarified butter. Remove from the frying pan.

Sauté the onion and garlic in the drippings. Sprinkle with curry and sauté briefly. Add the chutney and white wine and cook briefly. Add the meat repeatedly. Pour in the soup and steam for one to one and a half hours with the lid on, depending on the size of the ragout pieces.

In the meantime, rinse the spinach. Place dripping wet in a frying pan and steam until just tender and collapsed. Drain, cool and squeeze well.

Dip the tomatoes briefly in boiling water, remove the skin, cut in half diagonally, remove the seeds and cut into coarse pieces. Season lightly with salt.

Ten minutes before serving, mix spinach and tomatoes into the curry. Season to taste with salt and freshly ground pepper.

Serve with dry rice or boiled potatoes.

Tip: Did you know that one bowl of spinach covers almost the entire requirement of manganese and fiber?

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