Colombo (Caribbean Meat Stew)

1. 1

   1. Cut meat in stew size pieces along with 5 mashed garlic cloves, pepper, salt, 1 finely chopped chili, clove or allspice powder, wine vinegar. Marinate at least 30 mins.

2. 2

   2. Finely chop onion, chives and rest of garlic. In a fry pan with a little bit of oil, saute and add graines a roussir, coriander, and thyme.

3. 3

   3. Add meat with chopped mango and let meat brown. (Here's where you can add the 2nd chili, chopped well.)

4. 4

   4. Transfer to stew pot or dutch oven.

5. 5

   5. Grossly chop the eggplant, zucchini, peeled potatoes/yams. Add to the stew with Colombo powder, tomato sauce, parsley.

6. 6

   6. Add water to cover stew and cover the pot. Heat med-high to cook vegetables, then reduce heat and simmer for at least an hour, stirring from time to time. Adjust seasoning.

7. 7

   7. Add the lemon juice just before the end of cooking time.

8. 8

   Serve with a hearty artisan bread and with yogurt/sour cream on the side for those faint of heart who need to cut.

No additional tips available.