1. Clean and cut meat.

2. Grind spices using vinger.

3. Smear spices meat and set aside for 2 to 3 hours.

4. Heat fat. Fry meat.

5. Add remaining vinger and more water if requied.

6. When three fourths done, add potatoes peeled and cut into quarters and blanched chopped done, add potatoes peeled and cut into quarter and blanched chopped tomatoes. Add salt.

7. Remove when meat and vegetabels are tender.