Prepare your misen place.
Boil the meat for 40 minutes with basil and black pepper to form the stock. After it has boiled remove the stock and place the meat in a separate plate.
Using pestal and mortar grind the garlic and ginger set aside. Then cut your mirepoix (tomatoes, carrots, green capsicum) together set aside
Fry onions until golden brown then add ginger & garlic cook for 1 minute. Add your meat and stir well so the meat can infuse all the flavors.you can add a little bit of stock but make sure the meat absorbs the stock because it is dry fry style. Add your mirepoix cook for 15 minutes then add chopped dania and remove from the heat. Serve with your favorite starch.
