Spicy Neck Stew

• 6 slices beef, boneless neck, 2 inches thick
• 2 tablespoons cooking oil
• 1 onion, sliced (I use more)
• 8 ounces spinach, chopped (either fresh or frozen)
• 1 teaspoon salt
• 12 teaspoon black pepper
• 14 teaspoon ground nutmeg
• 14 teaspoon paprika
• 1 (16 ounce) can tomatoes
• 14 teaspoon Tabasco sauce
• 14 pint natural yoghurt
• 14 cup fresh parsley, chopped

1. Using a heavy-based saucepan, brown the meat in the heated cooking oil.
2. Add onion and spinach and saute.
3. Add remaining ingredients, except yoghurt and parsley, and simmer for 1 and a half to 2 hours or until meat is tender.
4. (The dish may be frozen at this point).
5. Just before serving, stir in youghurt and reheat gently.
6. Garnish with chopped parsley.

beef, cooking oil, onion, spinach, salt, black pepper, ground nutmeg, paprika, tomatoes, tabasco sauce, natural yoghurt, fresh parsley

Taken from www.food.com/recipe/spicy-neck-stew-291426 (may not work)