Lamb And Carrot Stew (bredie)

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 20 ml sunflower oil
• 2 onions, thinly sliced
• 2 whole allspice
• 3 whole cloves
• 2 cinnamon sticks
• 600 g mutton or 600 g lamb, pieces
• 1 teaspoon salt
• 1 teaspoon dried red chilies or 1 teaspoon chili powder
• 2 teaspoons fresh ground ginger-garlic paste
• 4 -5 large carrots, sliced
• 250 ml water
• 2 teaspoons sugar
• 4 medium potatoes, quartered
• nutmeg, for sprinkling
• 1 whole green chili pepper

Recipe

• 1 heat oil.
• 2 add all spice, cloves and cinnamon sticks when it starts to sizzle add onions. braise until a nice golden brown colour. (this is important as it gives and flavour and colour) .
• 3 add meat, salt, red chili and ginger and braise/simmer meat till dark brown and nearly tender about 35-40 minutes. you can add sugar now if you want to brown meat quicker. adding water if necessary--only to prevent burning.
• 4 add sugar, water, carrots and potatoes and green chili if using. cook over medium heat until meat is tender, vegetables are done and stew is blended about 20-30 minutes.
• 5 check if salt is correct for you as carrots tend to draw out salt and adjust if it needs to be.
• 6 you may add a few handfuls of frozen peas if you wish.
• 7 sprinkle nutmeg over stew before serving. serve hot with rice.