After cleaning the meat pieces place them in a large bowl. In a small bowl mix hot sauce, herbs and spices blend, balsamic vinegar, salt and oil. Mix well with meat, cover and let marinate for about 30 minutes or more.
In a Dutch oven, place meat with marinade. Cover and cook over medium to low heat for 30 minutes.
In a separate pan, add oil and tomatoes. Cook tomatoes down until you have a reddish sauce and the pieces have almost melted. Add onion and ground cumin. Cook mixture for about 2 - 3 minutes while stirring on low heat.
Pour mixture over meat, and add carrots. Topped with spinach, and add additional spices. Cover and continue to cook over low to medium heat for another 30 minutes or until the meat is fully cooked. Occasionally stir meat and vegetables so all the flavors are well incorporated.
Season to taste if preferred again, let cook for another 5 to 10 minutes. Serve with white rice.
No water is added because the tomatoes and spinach will release enough juice to cook all the ingredients together. If you add water, you will need to add more herbs and spices.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.