Greens with Peanuts and Minced Beef Recipe
1.5kg kale or cabbage leaves (use savoy cabbage)
1 tbsp salt
2 medium onions
500g minced beef
400g tinned, chopped, tomatoes (with juice)
1 tbsp oil
1/4 tsp curry powder (or to taste)
1/4 tsp freshly-ground black pepper (or to taste)
120g raw peanuts
Place the kale (or cabbage) leaves and salt in a pan. Cover with water, bring to a boil and cook for about 2 hours until they are no longer bitter and have reduced to the consistency of a paste (add more water as needed and stir frequently).
In a separate pan, fry the onion in the oil for about 5 minutes, or until soft and translucent. Add the tomatoes and cook for about 8 minutes, or until the tomatoes begin to break down. Stir in the beat, breaking any large clumps as you do so. Cook for about 10 minutes, or until the meat is done through. Now stir in the curry powder and black pepper then cover the pan and take off the heat then stir in the peanuts.
When the greens have cooked, make the liquid in the pan with them up to 500ml (either add or remove liquid). Stir in the beef and peanut mixture and bring to a simmer. Cook over medium heat for about 20 minutes, or until the peanuts are al dente and the sauce is thick and reduced.
Adjust the seasonings to taste and serve hot on a bed of rice.
On the Celtnet recipes site you can find more classic recipes from Madagascar, as well as thousands of beef-based recipes and many hundreds of greens-based recipes.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
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