• 2 large onions, chopped
• 90 ml vegetable oil
• 5 ml crushed root ginger 
• 3 ripe tomatoes, skinned and chopped
• 10 ml crushed garlic 
• 15 ml masala 
• 5 ml borrie 
• 2 sticks cassia
• 10 ml ground barishap 
• 1 kg ghiema
• salt to taste

Sauté onions in oil until golden. Add ginger and garlic and fry for 5 minutes. Add tomatoes and spices and cook until a thick sauce is formed.

Wash the meat, drain and add to the curry sauce. Season with salt, close with a tightly-fitting lid and cook over low heat until the meat is tender (about 40 minutes). Serve with roti  and sambals.