INGREDIENTS:

• one kilogramme cassava (frozen)

• one cup of fresh coconut cream

• half a kilogramme of lamb, cut into cubes

• one tea spoon of garlic paste

• one tea spoon of ginger paste

• three or four green chillies, ground

• one tea spoon of chopped coriander leaves

• salt to taste

• lemon juice to taste

• coriander leaves for garnishing

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METHOD:

1. Boil the meat with garlic, ginger and salt in a little water until cooked.

2. Boil the cassava and drain. Cut into cubes.

3. Mix together the meat stock and coconut cream.

4. Add the chillies, coriander leaves and cassava; cook on medium heat for five to ten minutes, stirring occasionally.

5. Finally add the meat and mix well.

6. Turn off the heat. Add lemon juice.

7. Garnish with coriander leaves when serving.

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