See How to Prepare African Lamb Stew

 

Ingredients
Lamb/mutton/lamb meat
1.5 kg Fresh Tomatoes or Tinned Tomato Puree
100 g Canned Tomato paste
1 litre Vegetable Oil
500 g Beef,
2 or 3 onoin bulbs
5 Habanero Pepper (atarodo)
2 Royco Cubes
1 Tbsp. (15 ml) of Thyme and curry
Salt to Taste


Preparation Method
Wash and cut the meat into sizes as you desire.
Place in a pot and add water, thyme, curry, two cubes of Royco and salt to taste.
Cook the meat until done, set aside and reserve the meat stock.
You can choose to leave the meat chunks boiled or fry/grill them.
Open up the can or satchet tomato paste, scoop the contents into a bowl and dilute with a little water and set aside.
Grind the tomatoes, peppers and onions.
Pour the ground tomato mix into a pot and leave to boil until the consistency is thicker and the excess water has dried up.
In another pot big enough to conatin the stew, heat up the vegetable oil and, add some onions.
Add the dried up tomatoes and the diluted tomato puree and fry for about 25 minutes or until the tomato loses its sour taste.
Stir continuously to prevent burning at the bottom.
Add the meat stock and cook for 10 minutes.
Serve.