Chutagi

Ingredients

• 2-3 tbsp of oil
• 400g stewing beef or lamb cut into 2 x 2 cm cubes
• 100g meat bones- marrow-bones, shin, brisket, or neck
• 1 large onion- cut in quarters, then across into large cubes
• 3 large cloves of garlic, roughly chopped
• 1 tsp cumin seeds
• 1 green chili – remove seeds if you wish, cut into pieces
• 6-8 Timut/ Szechuan peppers without the black seeds
• 1 heaped cupful of mixed vegetables, cut in very tiny cubes- carrots, turnips and/or radish
• 2 large tomatoes, skin removed and chopped in small cubes (or from a tin)
• 1.2 l hot water
• 1 large potato- peeled & cut in quarters
• 1 large carrot- cut in 2cm thick rounds
• 2 turnips- peeled and cut in quarters
• 200g white radish, peeled and cut into 2 cm thick rounds
• Salt
• black pepper
• ¾ cup whole wheat flour
• 1 green chilli made into a paste & soaked in ½ cup water, strain the mixture and retain the water
• ¼ tsp salt
• 1 tsp oil
• Garnish/ to finish
• 1 cup Chopped spinach & 1/2 cup green onions (optional)
• 1-2 tablespoons of soya sauce