Meat
4
45 minutes

This is quite a popular dish in West Africa.
The Africa News Cookbook

• 3 large tomatoes
• 2 tblsp. tomato paste
• 2 large onions, one chopped, one sliced
• 1 chili pepper, or 1/2 tsp. cayenne pepper
• 1/4 cup peanut oil
• 2 cloves garlic, sliced
• 1 lb. lamb, cut into 1-inch cubes
• salt and pepper to taste
• Your choice of veegatables
• 1 cup of dry rice, cooked

Peel tomatoes by plunging them into boiling water for 2 minutes, and then immediatelyinto cold water. Slip the skin off, and mash well with a fork. Combine with tomato pasteand set aside. Brush the onion slices with a tablespoon or so of oil, the broil in the oven for 3 minutes or until brown (being careful not to burn them). Grind, pound, or use blender or food processor to blend the broiled onions and chili or cayenne to paste. Set aside.

In a heavy skillet over medium heat, fry chopped onion in the oil until golden. Add garlic, followed by meat, stirring frequently until cubes are browned on all sides. Reduce heat to simmer and stir in the tomato sauce. Add the onion/chili paste, along with salt and pepper and about a cup of water. If using vegetables, put them in now. Sit well and simmer over low heat  about 45 minutes, or until meat is cooked. Mix with rice to serve.

 

Source (Picture): Africa Recipe Secrets

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