1kg of the meat of your choice
140grams of tomato paste
Red bell peppers / Tatasai
2 large fresh tomatoes
2-3 onion bulbs
1 milk tin of vegetable oil
5 seasoning cubes(knorr preferably)
2 teaspoons of curry spice
2 teaspoons of thyme
4 minced garlic cloves
1 inch of ginger
salt to taste
METHOD OF PREPARATION
- Boil meat of your choice with garlic, 1 onion, ginger, 1tsp curry, 1tsp thyme, 3 seasoning cubes, and salt to taste…
- Fry and set aside
- Grind or blend peppers, fresh tomatoes and 2-3 onions, ensure you don’t have a smooth paste mixture, a rough texture is suitable.
- Add minced garlic to the peppe, tomato and onion mixture and boil on medium heat for 6-8 minutes.
- While that is boiling, Fry 1 sliced onion with vegetable oil, (in a different pot) until you begin to notice a slight caramel colour.
- Add 140g tomato paste to the oil and fry to get rid of any sour taste. On medium heat this should take roughly 8 minutes, or until the paste starts to taste sweet.
- Check on the boiling pepper and fresh tomato mixture, when it is cooked down, add the fried tomato past and the remaining seasoning and spices, then fry for 5 minutes.
- Gently put your fried meat into the stew and fry for 5 minutes more.
- Your peppered meat is ready to be served!
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