Preparation:
cut meat into 1-inch cubes heat oil in a dutch oven, over a medium flame add the meat and browned lightly on all sides add the onions and garlic heat and stir for 5-6 minutes, until softened without browning stir in spices and salt-mix well stir in flour, heat and stir to make a blonde roux add the stock and tomato concasse heat and stir to a boil, remove from heat bake, covered, @ 300 degrees for 60-90 minutes, until meat is tender degrease well, remove and discard the bay leaves stir in cream season to taste serve hot, with rice and an assortment of condiments suggested condiments include: raisins, chutney, peanuts, cashews, minced scallions or onions, diced pineapple, diced bananas, dices apples, shredded coconut, or poppadums |
