Soak the sago in 250 ml cold water for 30 minutes. Sauté the onion, garlic, cloves and whole allspice seeds in a little oil until the onions are soft. Season the meat cubes with salt and pepper and fry small quantities until brown on the outside. Reduce the heat and add a little of the meat stock. Add the nutmeg, rosemary and sago. Mix well and simmer until the meat is tender and the sago soft. Replenish the liquid continuously with the meat stock to obtain a stew with a rich thick gravy. Season with extra salt and pepper if necessary, and add a sprinkling of parsley. Serve with rice.
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