Salt the beef and sear it by heating 1/2 the oil to very high temperature then tossing the meat in it until it browns very well. Remove to another container.

Put in the chopped and cubed vegetables with the other half of the oil and fry until wilted.

Add the spices and cook a bit.

Return the meat to the pot.

Add in the blended tomatoes and grilled necks.

If you bought a tough cut of meat, simmer for 30-45 minutes before adding the ndengu. If it was a more tender cut, add in the ndengu, add some water to lighten the sauce, bring to boil, then reduce heat and simmer for about an hour until the ndengu is cooked. Keep adding water if it's too thick.

If you decide on using potatoes, add them toward the end.

Don't forget to check the seasoning!

Serve with rice or spaghetti or chapo or ugali but it is delicious on its own! I enjoyed mine both on its own and with ugali. Delicious!

The chili will not overwhelm you as the long cooking time renders it milder and totally more delicious!

Another secret is that the flavour develops with time, so this dish will taste much better the next day!

Also try using bhajia or French fries instead of raw potatoes - they're awesome that way!