Ingredients
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1kg of lamb pieces
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2 large onions peeled and chopped finely
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4 tablespoons of vegetable oil
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6 - 8 potatoes peeled and cut into cubes
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1 can of garden peas or 2 cups of frozen peas
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5 carrots peeled and cut into strips
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Salt to taste
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1 tablespoon black pepper
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3 cloves
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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. Add the onions, salt, black pepper and cloves.
Cook until the onions have browned as well.
Now add 1 cup of hot water and lower the heat to medium.
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, on medium to high heat, cook until potatoes are almost tender.
At this stage, add your peas and cook until potatoes are soft.
Serve with an onion and cucumber salad and Basmati rice.
The 3 cloves are what ultimately gives this dish a unique and delicious Cape Malay taste.
Fatima Sydow