Also known as "red lamb" because the sauce is red, this is made with lamb shoulder cutlets. Look for lean cutlets. I cook them straight from the freezer, but if you like, thaw them and sprinkle very lightly with salt.
Lamb shoulder cutlets, 4-6
Cumin (geera) whole seeds, half teaspoon
Olive Oil, one third cup
Garlic, two or three cloves, crushed
Thyme, sprig, fine leaved
Pimentos, two, sliced
Tomato, one large, chopped fine
Onion, medium, sliced
Tomato paste, three to four tablespoons
Heat geera in a shallow saucepan. When the seeds are flavourful, add olive oil. Reduce heat to medium. Places slices of lamb in the oil. Cover and cook for 8-10 minutes before turning over the cutlets. Add tomato, garlic, thyme, pimentos. When the seasonings are reduced, add tomato paste, a little more salt as needed, and a little water to keep the sauce from burning. Cook at low-medium heat, turning cutlets as necessary, for about 30 minutes. Serve on rice with green vegetables, or as shown here with lightly fried breadfruit slices.
The breadfruit is boiled and cooled. Then it is sliced and fried lightly until just brown on the outside. Sprinkle a little salt and slather with butter while hot.
The bodi is cooked in olive oil and garlic with a little salt.