Recipe: Serves 4.  Braise 2 onions in Virgin Coconut Oil for 5 minutes.  Sprinkle 60ml spice over 500 g cubed meat (venison, pork or beef) and add to the pot, braise meat until brown add 30 ml tomato puree.  Add approximately half a litre of boiling water cook for about 1 hours or until the meat is tender.   Add your vegetables, 125 g mushrooms, 3 carrot cut into sticks & 1 large red, green or yellow pepper.  Cook for about 20 minutes.  Add 125 ml yoghurt, to your goulash and check your seasoning,  season with Imbali Blends Herb Salt if necessary.  Finally sprinkle with some freshly chopped parsley and serve with fluffy couscous or rice and a green vegetable.