Romazava

Instructions

1. 1 Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches on all sides for about five minutes per batch.
2. 2 Remove the browned beef and set aside. In the same pot, add the diced onions and sauté for three minutes until softened. Add the ginger slices, minced garlic, and sliced chilli, cooking for one minute more.
3. 3 Add the chopped tomatoes to the pot and cook for four minutes, stirring occasionally, until they break down into a chunky sauce and most of their liquid has evaporated into the aromatic base.
4. 4 Return the browned beef to the pot and pour in three cups of water or beef stock. Bring to a boil, then reduce the heat to low, cover, and simmer gently for thirty minutes until the beef is tender.
5. 5 Add the chopped mustard greens first, as they take longest to cook, pressing them down into the broth. Cover and cook for five minutes until they begin to wilt and reduce in volume significantly.
6. 6 Add the watercress and spinach on top, cover again, and cook for another three to four minutes until all the greens are wilted but still vibrant in colour. Stir everything together gently to combine.
7. 7 Taste the broth and adjust the seasoning with salt and pepper as needed. The finished romazava should have a flavourful broth with tender beef and a mix of greens that retain some texture.
8. 8 Serve the romazava immediately in deep bowls over steamed white rice, ladling plenty of broth over each portion. Offer extra chilli on the side for those who prefer more heat.