½ kg Meat Joints, chopped
1 Tbsp Flour
2 Tbsps Vegetable Oil
2 Tbsps Butter, thawed
1 Medium Onion, coarsely minced
1 can Goody sieved tomatoes
5 Garlic Cloves, sliced
1 tsp Mixed Spices
½ tsp Cumin
½ tsp Black Pepper
1 tsp Salt
2 Tbsps Goody Ketchup
2 Goody Chicken Stock Cubes, dissolved in 1 cup of Water
1 Tbsp Goody Natural Sugar Cane Vinegar
¼ Green Coriander, finely minced
1 can of Goody Mushrooms Pieces and Stems
Green Coriander Leaves for garnishing
1.Wash the meat well and then dry it from water.
2.In a wide dish, place the meat, then sprinkle flour and spread it over the meat.
3.In a pot over the heat, heat a spoon of the oil, then stir the meat quickly until its color changes; afterwards, add the remaining oil and the butter. Add the minced onion and continue stirring; then add the tomatoes can, garlic, spices, ketchup, chicken stock, vinegar, and green coriander, and continue stirring.
4.Cover the pot and leave it to simmer. Make sure to check it from time to time until a little stock remains. Add the salt and a cup of water, and then cover the pot and let it simmer until the meat is cooked.
5.Drain the mushrooms from water, and then flip it into a pan over the heat until the water dries out completely.
6.Add the mushrooms to the meat mixture and let it boil for 5 minutes.
7.Garnish the mugalgal with green coriander leaves, and serve it with mashed potatoes on the side.