Ox Liver And Imfino Curry

Name: Ox Liver And Imfino Curry
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 5
Cuisine: South African
Ingredients: 3 tbsp sunflower oil; 400 g ox liver, cubed; 1 onion, sliced; 1 tbsp Rajah hot curry powder; 2 tomatoes, grated; 100 g Knorrox soya mince chilli beef flavour (dissolved in cold water); 1 cup warm water; 4 medium-sized potatoes, parboiled; 2 cups spinach (or imfino), chopped

5 People
120 min.
easy

Reminisce on an old school dish with modern flavours. Use Knorrox Stock Cubes and Soya Mince as your base to add that rich meaty flavour. For a nourishing meal that is healthy for you and your family.

Ingredients

3 tbsp sunflower oil
400 g ox liver, cubed
1 onion, sliced
1 tbsp Rajah hot curry powder
2 tomatoes, grated
100 g Knorrox soya mince chilli beef flavour (dissolved in cold water)
1 cup warm water
4 medium-sized potatoes, parboiled
2 cups spinach (or imfino), chopped

Cooking Method

In medium size pot or pan heat oil over a high heat the oil and brown the ox liver for a few seconds and remove from the pan to set aside.
Reduce the heat to medium and sauté onion, Rajah Hot Curry Powder and tomatoes until onions and tomatoes are soft.
Add Knorrox Soya Mince Chilli Beef Flavour and potatoes, stir and simmer on low heat for 15 - 20 minutes, stirring occasionally adding water if needed.
Add imfino/spinach, potatoes and return back the ox liver to the pan, continue to cook uncovered until spinach has wilted or cooked through.