Season the meat with seasoning cube, salt, 1 teaspoon each of curry powder, dry thyme and onions, boil until almost soft.
Remove the meat and fry or just set aside.
Strain the stock and set aside.
Remove seeds from tatashe, wash tomato, tatashe, shombo, onions and scotch bonnet.
Grind to a smooth puree. It will give about 6 cups of tomato mix without added water.
Put the puree in a large pot and place over high heat.
Add sliced onions, seasoning cubes, curry powder, dry thyme, salt, stock, water and vegetable oil.
(Add 1 teaspoon of coconut powder or sugar if using. Stir and bring to a boil.)
Reduce to a simmer with heat at medium-low.
Cook for 20 minutes.
Add meat and continue cooking for another 10-20 minutes till the stew has reduced and thickened.
Taste and correct seasoning,
Serve stew with your preferred staple, Boiled white rice, boiled or fried yam, plantain, sweet potato, Irish potato, couscous, Spaghetti, bread etc.