Cape Malay Cooking with Fatima Sydow
Ingredients
1 kg of lamb pieces
2 large onions peeled and finely chopped
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
1 tablespoon black pepper
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 have 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.
Cook until potatoes are almost tender. Add your peas and cook until potatoes are soft.
Serve with an onion and cucumber salad and Basmati rice.
The cloves are what ultimately gives this dish its very unique and delicious Cape Malay taste.