Preheat the oven to 200° Celsius

Season the cut side of the tomatoes with some salt and then place cut side down on a baking sheet

Drizzle with olive oil and season with salt

Sprinkle the mint over the tomatoes and cook for 20 minutes in the oven

Heat 1 tablespoon oil in a casserole dish

Season the meat with salt and pepper and brown

Set aside

Deglaze the pan with the Amarula

Add the beef stock and reduce the heat to a simmer

Scrape the tomatoes, any juice and the cooked mint into a food processor and purée until smooth

Add to the stock mix together with the meat

Cover and simmer for one hour

Remove the meat with a slotted spoon

Remove ¼ cup of the gravy and mix the arrow root into this

Return to the pot together with the peas

Increase the heat and when the peas are hot, and the gravy thick, spoon over the meat

Garnish with some fresh mint