Carrots and Peas StewCourse: MainCuisine: Cape Malay
1 kg of lamb pieces
2 onions, finely chopped
3 tbsp oil
Salt to taste
2 tsp of finely ground black pepper
6 carrots, peeled and julienned
1 cup of frozen peas
5 potatoes, peeled and cubed
1 tbsp of parsley, chopped
- Heat the oil in a large pot and braise the onions and the meat on a medium heat until nice and golden brown. Add the salt, black pepper and cloves and braise for a few minutes.
- Next, add a cup of hot water and simmer until the meat is almost tender.
- Add the rest of the ingredients and a cup of hot water and cook until potatoes are soft, stirring occasionally.
- Serve with white rice.