Ingredients:
- Goat Meat
- Cooking Oil
- Onions
- Fresh Tomatoes
- Garlic and Ginger
- Pepper
- Thyme
- Curry powder
- Seasoning Cubes
- Salt to taste
- Some vegetables
PREPARING THE STEW:
Boil the meat with salt, some of the thyme, some chopped onions and seasoning cubes in a medium pot, cook until it’s tender. It will take approximately 30 minutes or more, depending the cut of meat and how you like your meat to be cooked.
In a blender, blend the onions, the remaining thyme, tomatoes, garlic, ginger and pepper.
In the cooking pot, pou in the oil, allow it to heat up, Pour in sliced onions and fry.
Gently pour the blended tomatoes into in the pot, keep frying and stirring until the oil starts bubbling on the top,
Pour in the cooked meat and the stock (meat water) add curry powder, adjust seasoning and salt and bring to a boil, reduce heat and simmer for about 30 minutes. Add more water if you want.
#note: if you fried the meat, you can return browned beef and simmer for another 10 to 15 minutes.
Stir the pot frequently to prevent the stew from sticking to the pot.
PREPARING THE RICE:
In pot, pour in some water and bring to a boil.
Wash the rice very well and pou into the boiling water. Cook until the water turns white (do not allow the rice to be soft)
Drain in a Seive, wash it with another clean water.
Place the pot on heat again and let it boil, the add the boiled rice and let it cook until it’s soft (not melted 🥺)
PREPARING THE VEGETABLE:
Wash and Chop the vegetables (we call it green here)
Place a pot on heat, pour in the chopped vegetables, add salt and stir continuously until it’s well cooked.
Tessie Cookbook 