Lucern stew

Heat the olive oil. Mix the cake flour, fresh thyme leaves, salt and black pepper and roll the cubed meat in the mixture. Brown the meat in the heated olive oil and drain on paper towelling. Heat a small amount of oil and fry the onions and garlic in the same saucepan until tender and fragrant. Add the meat cubes, water and potato cubes, reduce the heat and simmer slowly for about 1 hour until the meat is tender. Blanch the lucern or spinach and add to the meat mixture. Simmer until done and add the lemon rind, tomato sauce and Worcestershire sauce to taste. Season with salt and generous amounts of coarsely ground black pepper and serve with rice, mashed potato or samp.
Serves 6.