Mixed cuts with greens (Tsunga or Rape leaf)
Ingredients
- 2 packs mixed meat cuts (from Mwanaka Fresh Farm Foods)
- Juice of 1 lemon (for washing meat)
- Salt (to taste)
- All-purpose seasoning
- 2–3 tablespoons Liquid Maggi (from Mwanaka Fresh Farm Foods)
- 1 tsp black pepper
- 1–2 tsp curry powder (from Mwanaka Fresh Farm Foods)
- 1½ large onions, chopped
- 1 x 400g tin Mutti Finely Chopped San Marzano Tomatoes
- 1 bunch rape leaves (or mustard greens) (from Mwanaka Fresh Farm Foods)
- Water (for boiling and blanching)
Method
Instructions:
1. Prep the Meat:
• Wash the mixed cuts thoroughly using lemon juice and water.
• Rinse and place them in a large pot.
• Add salt and all-purpose seasoning.
• Cover with water and boil on medium to low heat for 1 hour, until tender.
2. Brown the Meat:
• After boiling, reserve some of the meat broth (about ½ to 1 cup) to use later as a flavourful base for the sauce.
• In a separate pan, heat some oil and add the boiled meat.
• Stir in liquid Maggi, black pepper, and curry powder.
• Cook on medium heat until the meat is a golden rich colour and nicely coated in the seasoning.
3. Add Onion & Tomatoes:
• Add the chopped onions to the meat.
• Let the onions and meat cook together on low heat for about 20 minutes, until the onions become soft, translucent, and slightly golden.
• Stir in the 400g tin of Mutti Finely Chopped San Marzano Tomatoes.
• Simmer on low to medium heat for 20 more minutes, or until the stew develops a deep, rich burgundy colour.
• Add more salt or Maggi to taste if needed.
4. Prepare the Greens:
• Wash and roughly chop the rape leaves or mustard greens.
• Blanch briefly in hot water for about 15 seconds, then immediately rinse with cold water and drain thoroughly.
5. Combine & Finish:
• Add the blanched greens into the simmering stew.
• Let everything cook together for 7–10 minutes, stirring gently to preserve the greens’ bright colour and texture.
• Taste and adjust seasoning as needed.