Coastweek - - Polish up your Swahili for this traditional recipe as
enjoyed by residents of the Mombasa Old Town. For that authentic
touch serve it in wooden bowls and eat with your fingers. This feast
can also be consumed with chapati and mahamri. At the conclusion of
the meal provide finger bowls with warm water and and sliced limes.

• one and a half kilos mbuzi (young goat/ lamb) shoulder cut in five centimeter cubes

• four tablespoons mafuta (corn oil)

• two large kitunguu maji (red onions) coarsely chopped

• six cloves kitunguu sumu (garlic) minced

• three tablespoons fresh tangawizi (ginger) peeled and minced

• two matosa (semi-ripe mangoes) cut into five centimeter cubes

• two ndizi mbichi (under ripe bananas), sliced in thick rounds

• five tablespoons unga (flour)

• four tablespoons mchuzi (curry powder)

• two teaspoons pungu manga (nutmeg)

• two teaspoon iliki (cardamom)

• two teaspoon chumvi (salt)

• two dalasini (cinnamon) sticks, each about eight centimeters long

• five cups supu ya kuku (chicken broth)

• half cup maziwa lala (plain yogurt)

• half cup chopped dania (coriander) leaves

.

PREPARATION:

1. Heat oil in a large, heavy pot over medium-high heat.

2. Add goat/ lamb cubes in small batches to brown.

3. Continue until all goat/ lamb is finished.

4. Remove to a bowl and set aside.

5. In the same pot, using oil from the goat/ lamb and adding more corn oil, if necessary, add onions, garlic, ginger, mangoes and bananas.

6. Sauté over medium heat until tender and lightly colored, about ten minutes, stirring constantly.

7. Sprinkle with flour, curry powder, nutmeg, cardamom and salt.

8. Add cinnamon sticks. Combine well.

9. Cook five minutes, stirring constantly.

10. Return goat/ lamb to the pot and add broth. Mix well.

11. Bring mixture to a boil over medium high heat; lower heat, cover and simmer for one hour, stirring occasionally.

12. Remove curry from heat and slowly stir in the yogurt and coriander.