How to make it

  • With a hand blender, make a paste from red onion, garlic, tomato, ginger, jalapeno and vinegar. Set aside.
  • Heat a pan under medium heat, and fry dry cumin, coriander, cinnamon, turmeric, cloves, and cardamon until fragrant.
  • Add the paste, and stir until most of the liquid evaporated.
  • Add the meat, and grated nutmeg. Stir until the meat change color
  • Add chicken stock cube, water, soy sauce, pesto and rolled oats.
  • Simmer under low heat until the meat are soft. Taste and season with salt and black pepper.
  • Add pumpkin, and simmer further until the pumpkin soft and the sauce thicken.
  • Taste. If its too hot, add chopped dried prunes.
  • Serve with freshly chopped coriander leaves.

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