FRIJE

Instructions

• 1.   Cut the onions into small dice and thinly slice the stalks. Cut the meat into approximately 4 cm cubes. Marinate it with the juice of one lemon, pressed garlic, onions, and bay leaf for at least 2 hours.
• 2.   Drain the pork, garlic, and onions, while keeping the marinade. Brown the meat in a sauté pan, in oil, without the garlic or onions. Remove the meat from the sauté pan and then brown the seeds over medium heat for 1 minute, then add the drained garlic and onions, as well as the thyme. Continue cooking until the onions are translucent. Pour in the marinade juice and add enough water to cover. Season with salt, pepper, add the Colombo spices, chili, mix, and let simmer for 5 minutes.
• 3.   Peel the potatoes and christophine (if using zucchini, do not peel), cut them into cubes the same size as the meat cubes. Do the same with the eggplant. Place the vegetable cubes on top of the onions, cover, and let simmer over low heat for about 40 minutes. Add the meat after 15 minutes.
• 4.   Check the doneness of the vegetables and the creaminess of the sauce. If necessary, let it reduce uncovered (without the vegetables or meat) to thicken. Adjust the seasoning (salt, pepper, lemon juice). Serve the meat and vegetables coated with sauce and garnished with finely chopped onion stalks.

Nutritional information *