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Carrot and pea bredie

Recipe from: 11/13/2003 12:00:00 AM

Ingredients 7
Servings 9
Time 10 minutes


  • oil
  • 1
    large onion, chopped
  • 1.50
    lamb, cubed
  • 1
    bunch carrots, scraped and cut into pieces
  • 8
    potatoes, peeled and cut into chunks
  • 410
    canned peas
  • salt and freshly ground black pepper


about 1 1/2 hours
Heat the oil and fry the onion and meat until browned and the meat is done.
Add the carrots, potatoes and a little water, cover and cook until the potatoes are nearly tender.
Add the peas and seasoning and cook until the meat is tender and thick gravy has formed.
Serve with white rice.

Read more on: sauté  |  lamb

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