Carrot and Pea Stew
Ingredients
1 kg of lamb pieces ...
2 large onions peeled and chopped finely
4 tablespoons of vegetable oil
6-8 potatoes peeled and cut into cubes
1 can of garden peas or 2 cups of frozen peas
5 carrots peeled and cut into strips
Salt to taste
Black pepper -1 tablespoon
3 cloves
1 tablespoon of chopped parsley ( optional)
Method
In a large pot heat the oil till very hot and add the meat first , allowing it to brown on all sides , now add the onions , salt , black pepper and cloves .. Cook until onions has browned as well . Now add 1 cup of hot water and lower the heat on medium ... Next cook the meat until almost tender , stirring and adding a cup of hot water when needed ... After about 40 -50 minutes add your carrots and potatoes and two cups of warm
Water . Stir well , now on medium to high heat cook until potatoes are almost tender, at this stage add your peas and cook until potatoes are soft . And its done . Serve with a onion and cucumber salad and Basmati rice
Ultimately it is the three tiny cloves that gives this dish its very unique and traditional Cape Malay flavour .
Ingredients
1 kg of lamb pieces ...
2 large onions peeled and chopped finely
4 tablespoons of vegetable oil
6-8 potatoes peeled and cut into cubes
1 can of garden peas or 2 cups of frozen peas
5 carrots peeled and cut into strips
Salt to taste
Black pepper -1 tablespoon
3 cloves
1 tablespoon of chopped parsley ( optional)
Method
In a large pot heat the oil till very hot and add the meat first , allowing it to brown on all sides , now add the onions , salt , black pepper and cloves .. Cook until onions has browned as well . Now add 1 cup of hot water and lower the heat on medium ... Next cook the meat until almost tender , stirring and adding a cup of hot water when needed ... After about 40 -50 minutes add your carrots and potatoes and two cups of warm
Water . Stir well , now on medium to high heat cook until potatoes are almost tender, at this stage add your peas and cook until potatoes are soft . And its done . Serve with a onion and cucumber salad and Basmati rice
Ultimately it is the three tiny cloves that gives this dish its very unique and traditional Cape Malay flavour .
