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8 new carrots
1 pc Mtwara cassava
8 Tanga red onions
1 pc Zanzibar figili salad
Sweet and Sour Sauce
100 ml of water
3 tbsp white vinegar
1 tbsp brown sugar
25 g fresh basil leaves
Stock from the boiled meat
2 dl fresh greek yoghurt (mtindi)
3 tbsp fresh coriander finely chopped
3 tbsp parsley finely chopped
Salt and Zanzibar black pepper
Cut the mutton meat ( Goat meat ) into chunks. Place in cold water, bring to boil and skim thoroughly. Season and let the meat simmer until tender for about 1 hour. Take the meat.
Wash and cut the vegetables and simmer in the stock until ready. Take out and chill in ice-cold water. Strain the stock and put aside.
Boil the water, vinegar, sugar and coriander stalks without a lid for about 20 minutes. Reduce the stock from the boiled meat to 400 ml. Add yoghurt and simmer until it thickens slightly, by using a little corn starch mixed with water as a thickener. Add the reduced vinegar stock to taste.
Heat the pieces of meat and the vegetables in the sauce. Stir in the herbs, chopped figili and add salt and pepper to taste.