Cut the meat into small pieces and place in a saucepan. Add 150 grams of butter, the onions, the diced carrots, the peeled, seeded and chopped tomatoes, salt and pepper. Cook on a low heat for 1 and 1/2 to 2 hours. (The low heat is necessary because the dish is cooked without adding water.) When ready add parsley, dill and a little thyme. Remove from heat.

Make a purge with the potatoes and milk. Add 150 grams butter and the coconut.

Place the meat in the center of the serving platter, and surround with a crown of potato puree.