rudi asked for the recipe so i sent it to her and then thought i ought post this or there are bound to be cries of impeachment from some people. and i have actually blogged, my mother would be so proud.
Did my best here, I made the recipe up. And I never measure anything so all the numbers are guesses.

Four plantains
Six yellow tomatoes
One yellow onion (if I were making again I would try a red onion for sweetness and color)
Several cloves garlic
3 tablespoons lime juice (I would have used two whole limes but couldn’t get)
1.5 tablespoons apple cider vinegar
Large pinch cardamom
One can crushed or diced tomatoes
Vegetable oil and butter


Peel and slice plantains. Fry in veg oil they will turn a brighter yellow and then brown. I flipped them when the looked completely yellowed and then tried to pull them just before they were brown enough to serve on their own. Salt immediately and set aside.

Chop the onion and sweat in a pan with butter at a slightly elevated heat. The goal is to begin to burn them just before they are fully caramelized. Then add garlic minced for a minute or two.

In separate pan cook yellow tomatoes chopped to boil off some water. Then after a few minutes add onion and plantains from above.

Reduce heat to simmer add can tomatoes. I used dell monte oregano and garlic. They are what I always use.

Cook of some water again and then add can coconut milk lime and vinegar and cardamom also some sea salt may be needed depending how much got on the plantain earlier.

Serve over rice of choice.


Lamb recipe

1.5 – 2 lbs lamb get a bone in tough cut. Shank or shoulder chops (I wanted goat but, it was not available.)
White wine (I used a five dollar pinot grigio) I also know nothing about wine except I go pinot when white and shiraz when red
Butter
Salt pepper and paprika

Preheat oven to 350
Dry rub lamb on both sides with salt pepper and paprika
Heat butter in bottom of oven safe pan about a quarter stick. At high heat brown lamb and don’t worry about cooking it just get it brown on the outside.
Add remaining butter and enough wine to almost cover off heat
Place in oven until meat is tender enough to pull off bone will take some time
You may need to add more wine during cooking to keep lamb wet always above the half way point of the meat.

If you want to keep the sauce don’t cover the pan in the oven after an hour. Then reduce the sauce to thicken after meat is out but keep the bones and fat chunks in. finally skim some of the fat off the top of the sauce