Ingredients Edit

Directions Edit

  1. Peel pawpaw, remove seeds, and grate coarsely.
  2. Pound the garlic and ginger to a paste.
  4. Add the sour milk or yogurt, and the juice of the two limes.
  5. Set over a low heat and stir at intervals.
  6. Whilst this is cooking, grind all the spices together and set aside.
  7. Slice the onions and fry in oil until brown and crisp.
  8. Remove from the fat.
  9. Peel and slice the potatoes and fry in the same oil until golden brown.
  10. Remove and keep on one side - apart from the onions.
  11. Check the meat to see if it is nearly ready, then add the spices and the skinned tomatoes together with 4 – 5 tablespoons of the fat used to fry the onions and potatoes.
  12. Mix together well, then add the tin of tomato paste.
  15. Cook for a final 15 – 20 minutes to make sure all the flavours have blended together.
  16. Prepare and cook the rice.
  18. Pour over the meat mixture, and cover completely with another layer of rice.
  20. Boil up the remaining oil and pour over.
  22. Sprinkle with the reserved onions about 30 minutes.
  23. Do not let it become dry.