Wash the meat, place it in a pot with about 400 ml of water, salt and a tablespoon of Magic Sauce, and bring to a boil until no water remains
In the meantime, peel the potatoes and cut them into large chunks
Then roughly dice the bell pepper, zucchini, and mushrooms and set aside
Cut the carrots and green beans as well, blanch them briefly, rinse them with cold water, and set aside
Peel and finely chop the onions and garlic
Pour cooking oil over the now partially cooked meat and fry briefly until golden brown
Add the chopped onions and garlic and sauté for about 2 minutes, stirring regularly
Then add the peeled potatoes and mushrooms and fry for another 5 minutes
Then add the diced tomatoes and the Magic Sauce, stir well, cover, and simmer over medium heat for about 10 minutes
Now add the whole Scotch bonnet peppers, the grated ginger, the blanched carrots and green beans, the coarsely diced bell peppers and zucchini, and another tablespoon of Magic Sauce
Mix everything well and simmer, covered, for about 20 minutes over medium heat
Just before the end, add the fresh coriander and basil leaves, stir well, season to taste, and simmer for about two minutes. Done.