(Cape Malay Cooking with Fatima Sydow)
Ingredients
- 1kg of lamb pieces
- 2 large onions, peeled and chopped finely
- 4 tbsp 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 tbsp black pepper
- 3 cloves
- 1 tbsp 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 to medium.
Cook the meat until almost tender, stirring and adding a cup of hot water when needed.
After 40-50 minutes, add your carrots and potatoes and two cups of warm water.
Cook until potatoes are almost tender, at this stage add your peas and cook until potatoes are soft.
Serve with a onion and cucumber salad and Basmati rice.
The 3 cloves is what ultimately gives this dish its unique and delicious Cape Malay taste.