“Now the tomatoes are ready to go into the blender. It’s better to use the pulse button because you don’t want it very, very smooth.
What you do is to fry the meat a little. Brown it actually; it’s already cooked, it doesn’t need too much cooking time. You need a fairly high flame so that it can brown quickly.
And then, in the same oil, fry the onions. And then, when they start softening a bit, you add your garlic, followed immediately by the tomatoes. Then, add the stock for flavour.
And then, let it cook. When it cooks down a little, and you see that it’s about getting like halfway done, you add the rice. Here in the tropics we wash about literally everything because we don’t know where the rice has been kept.
So, you add the rice to the gravy that you’re making. Give it a stir, so that the sauce is evenly distributed. And then, cover it.
When the rice is about halfway cooked, add the meat. Stir. Add your vegetables, in this case we’re using carrots. It can be any vegetable of your choice really. Carrots can also go with string beans; you can add some bell peppers. But we have to remember that you add this when you have about ten minutes cooking time. No more otherwise you’ll get very soggy vegetables.”