Season the meat with salt and pepper. Put an ovenproof casserole pot on the hob and add 2 tbsp oil. Brown the meat in batches over a medium high heat.
Tip off all but 1 tbsp fat (if there isn't any fat, add 1 tbsp oil) then add the onions and cook, stirring often, for 10-15 mins until they are sweet and sour.
Stir in the garlic and cook for a min or so to soften, then mix in the tomato puree and stir for a couple of minutes. Sprinkle with the 1 1/2 tsp of paprika, the cumin and chillies an dstir for a couple of mins more.
Return the meat to the pot, along with the bay leaves, and tip in the red wine and stock. Season well, bring to a summer, then make sure all the meat is covered by liquid. Cover with a lid and put in the oven for 1 1/2hrs.
Remove the lid and stir in the slices of butternut squash, then cover again and cook for 1 1/2 hrs more.
When the time is up, the meat should be tender and on the verge of falling apart. Season again and gently stir in the spinach leaves until they start to wilt. Leave to cool for 10 minutes and spoon off some of the fat.
Ladle the stew into wide bowls and eat with blob of Greek yoghurt or sour cream on top - and a sprinkle of more paprika if you like.
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