Pea and carrot stew

Name: Pea and carrot stew
Yield: 6 servings
Cuisine: Asian
Ingredients: 3.00 onion medium, sliced into rings; 3.00 cloves; 3.00 allspice seeds; 5.00 ml black peppercorns; 250.00 ml water; 25.00 ml oil; 500.00 g mutton cut into pieces; 500.00 g peas fresh; 500.00 g carrots julienned; 1.00 fresh chillies strips; 5.00 ml nutmeg ground; 25.00 ml fresh parsley chopped; 5.00 ml sugar; salt; freshly ground black pepper

6 servings

Rate this recipe

Mutton

By Food24 November 03 2009

Print Recipe

287

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (15)

3.00	onion — medium, sliced into rings
3.00	cloves
3.00	allspice — seeds
5.00 ml	black peppercorns
250.00 ml	water
25.00 ml	oil
500.00 g	mutton — cut into pieces
500.00 g	peas — fresh
500.00 g	carrots — julienned
1.00	fresh chillies — strips
5.00 ml	nutmeg — ground
25.00 ml	fresh parsley — chopped
5.00 ml	sugar
	salt
	freshly ground black pepper

Tap for ingredients

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.