Heat cooking pot with cooking oil then add the onions

Heat the mixture for a while - do not let the onions turn golden brown - then add the meat.

Cover and keep cooking for the steam to cook the meat. Stir occasionally so that meat does not stick on the pot.

When the mixture is about to run out of moisture, add the French beans and carrots mixture. Also add the tomatoes. Cover and let cook for a while. Keep checking and stirring on occasion until the tomatoes from a uniform paste.

Add salt to taste. You can also add royco to taste and let cook for a while. If you prefer to have soup, add some water for the soup and keep boiling. Alternatively, the dish can be served without soup.

Serve hot or warm with steamed cabbage and chapatis