1 tablespoon shortening
1 egg
1/2 cup white sugar
1 clove garlic, crushed
3 sprigs bay leaves
4 teaspoons water
4 cubes chicken bouillon
1 teaspoon ground coriander
1 teaspoon ground cinnamon
3 tomatoes, chopped
2 stalk lettuce - rinsed, dried and chopped
3 lime wedges, chopped
4 cherry tomatoes, chopped
2 cloves garlic, peeled, peeled and quartered
1 red bell pepper, finely chopped
1 red bell pepper, finely chopped
1 slice fresh avocado - peeled, pitted and diced
1/2 cup light cream
salt and freshlyground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
To assemble mixture: Bring a large saucepan the bath water to a boil in a large saucepan.
Heat 1 tablespoon of shortening in the large saucepan, stirring constantly. Add egg, sugar and 1/2 cup of warmed shortening. Cook until almond color has completely set, then add ground garlic. Toss with 1/2 cup of the cooked egg mixture and cover and simmer for 2 to 3 minutes.
Stir in ground coriander, cinnamon and 2 tablespoons of soaked cloves. Sauce the meat with 4 teaspoons water and pour to a large bowl. Stir in tomato juice, 3 leeks, 1/2 of the frozen cherry tomatoes, 2 cloves of the chopped fennel and 1 red bell pepper. Season to taste with salt and pepper.