Serves 6

3 garlic cloves, crushed
2 teaspoons ground cumin
Salt and pepper, to taste
2 pounds beef, cubed
1 tablespoon vegetable oil
1 large onion, chopped
2 cups beef stock
1 tablespoon chopped cilantro
1 (14 ounce) bag spinach, chopped
3/4 cup water
5 ounces frozen green peas
1 large baking potato, peeled and cubed
The zest of 1 lime

In a small bowl, mix together the garlic, cumin salt and pepper. Place the beef in a large bowl, add the garlic mixture and mix well. Cover let marinate for at least 30 minutes.

Heat the vegetable oil in a large sauce pan, add the meat and brown on all sides. Add onions and cook, stirring until soft and transparent. Add 1 cup of the stock, bring to the boil then reduce the heat to low and cook for about 45 minutes, stirring periodically.

Place the spinach and coriander in a food processor together with the water and process until smooth. Add to the beef mixture, along with the potato and remaining stock. Mix well and continue to cook for a further 15 minutes or until the potatoes are just tender. Add the frozen peas cook for a further 5 minutes. Garnish with lime zest.