Cabbage Stew

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• Blend tomatoes, onions, peppers and carrots (use your desired amount).  Pour the blended mix into a pan, add bay leaves and cook down on low heat till the moisture evaporates. Cook uncovered and do not stir it. You can do this ahead of time because it cooks for hours.
• While the tomato mix is cooking, in another pan, add goat meat, onions, curry powder,  seasoning cubes, little water and cook until done. 
• Cut carrot, onion and cabbage and set aside.
• Once the tomato mix cooks down, in a pan, pour some vegetable oil and heat it up. Once it is hot, add 2 cloves of garlic and the chopped onions. Fry the onions until it is translucent, then add the cooked down tomato  mix and fry, stirring it more frequently because there is little to no moisture in the tomato mix.. Cooking down the tomato mix shortens the frying time.
• Add some curry powder, thyme, seasoning cubes and salt to the stew and stir. 
• Cook the stew until the stew is  glossy, the oil and the stew would be uniform in color and the oil is more visible. The oil would settle at the top of the stew and is separate form the stew. 
• Add the goat meat and the meat stock. The meat stock adds more flavor  to the stew and increases them volume of the stew. If you are wondering why more fluid is added at the end after cooking down the stew to remove most of the fluid. The delicious taste of the stew comes from frying that long. Adding the chicken stock adds more flavor and increases the quantity of the stew so that it can last longer. 
• Add carrots and cabbage. Taste for seasoning and adjust accordingly. Cook for 5 minutes and the stew is ready. 

Ingredients  

14 medium tomatoes  

4 habanero peppers  

2- 3 bell peppers  

2 large onions 

 9 large carrots  

1/2 whole cabbage 

 1 - 2 tbsp curry powder  

1 tbsp ground ginger

  1 tsp thyme leave 

 2 bay leaves  

4 seasoning cubes

  Salt  

1 cup Olive oil or any vegetable oil