Nantwinam Kyewee

An unusual blend of veal, lemon, coconut, ginger, chilli, garlic and tomatoes, Nantwinam Kyewee (nant-wce-nam kyc-wee) tastes excellent served on a bed of rice or accompanied by fried yams or sweet potatoes and a crisp green salad.

1 garlic clove, crushed

2 fl. oz.’ fresh lemon juice

4 fl. oz. coconut milk, made with

2 oz. creamed coconut dissolved in

4 fl. oz. water

1-inch piece fresh root ginger, peeled and thinly sliced

4 veal chops,

1-inch thick

1 teaspoon salt

2 teaspoon black pepper

½ teaspoon turmeric (optional)

2 oz. butter

2 medium-sized shallots, finely chopped

1 large red pepper, white pith removed, seeded and coarsely chopped 1 large green pepper, white pith removed, seeded and coarsely chopped

1 small green chilli, seeds removed and finely diced

1 tablespoon finely chopped fresh thyme, or

½ teaspoon dried thyme

14 oz. canned peeled tomatoes, coarsely chopped

In a medium-sized shallow dish, combine the garlic, lemon juice, coconut milk and ginger. Place the chops in the dish and set aside in a cool place to marinate for 2 hours, basting and turning the chops over every 30 minutes.

Remove the chops from the marinade. Discard all but 1 tablespoon of the marinade. Dry the chops with kitchen paper towels and rub them all over with the salt, pepper and the turmeric, if you are using it. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the shallots, peppers and chilli.

Fry the vegetables, stirring occasionally, for 5 minutes, or until the shallots are soft and translucent but not brown.

With a slotted spoon, remove the vegetables from the pan and set them aside to drain on kitchen paper towels.

Add the chops to the pan and fry them for 5 minutes on each side.

Reduce the heat to moderately low. Return the shallots, peppers and chilli to the pan. Sprinkle over the thyme and stir in the chopped tomatoes with the can juice, and the reserved marinade.

Stir well and cover the pan. Simmer for 20 to 30 minutes, stirring and turning the chops over occasionally, or until the chops are cooked and tender when pierced with the point of a sharp knife.

Remove the pan from the heat. With a slotted spoon, remove the chops from the pan and transfer them to a heated serving dish. If the sauce looks too liquid, place the pan over high heat and boil, stirring constantly, for 2 or 3 minutes, or until some of the liquid has evaporated and the sauce has thickened slightly.

Pour the sauce over the chops and serve immediately.