Spaghetti & Corned beef stew or meatballs
Ingredients:
1 canned corn beef
Tomatoes, bell pepper, habanero pepper, onion, vegetable oil, curry, thyme, seasoning, cubes, aromat, 2 red, yellow, orange, bell pepper.
Directions:
In a large bowl bring 6-8 cups water to boil
Add spaghetti, add 2 tablespoon of oil (to prevent your spaghetti from sticking together)
- Add salt to taste
- Boil for about 12-15 minutes on medium heat
- Drain out the hot water, and run cold water until your water becomes clear to get out the starch
- Transfer to a strainer to drain out the rest of the water.
Open the can of corned beef
- And dice up the beef into cubes and set aside
- In a frying pan or medium heat, add vegetable oil, add your pepper mix, add curry, thyme, aromat, allow to cook for 10 minutes
- Add your sliced bell peppers and stir to combine, reduce your heat to low to avoid burning and continue to fry the sauce until the consistency becomes thick and oil is on top
- Add your diced corned beef, fold in the diced beef repeatedly into the sauce, until well incorporated, allow to simmer for a few minutes.
- Once ready, this goes well with spaghetti, yam, bread, penni, egg noodles.
