Pea and carrot stew

Recipe from: 5/25/1989 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 3
    medium-sized onions, sliced into rings
  • 3
    cloves
  • 3
    allspice seeds
  • 5
    ml
    peppercorns
  • 250
    ml
    water
  • 25
    ml
    oil
  • 500
    g
    mutton, cut into pieces
  • 500
    g
    peas
  • 500
    g
    carrots, sliced into julienne strips
  • 1
    chilli, sliced into strips
  • 5
    ml
    nutmeg
  • 25
    ml
    fresh parsley, chopped
  • 5
    ml
    sugar
  • salt
  • pepper
 

Method

 
Place the onion, cloves, allspice, peppercorns and half the water in a fairly large saucepan and boil until all the water has evaporated. Add the oil and fry the onions until golden brown. Add the remaining water and the meat to the onions. Simmer slowly until a thick gravy forms. Add the peas, carrots, chilli, nutmeg, parsley and sugar and simmer until the meat is tender and the vegetables are done. Season to taste with salt and pepper and serve with rice. Serves 6.
 

Read more on: stew  |  shallow-fry
 

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