Lamb And Carrot Stew (Bredie)

• 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

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.

sunflower oil, onions, allspice, cloves, cinnamon sticks, mutton, salt, red chilies, fresh ground gingergarlic, carrots, water, sugar, potatoes, nutmeg, green chili pepper

Taken from www.food.com/recipe/lamb-and-carrot-stew-bredie-194234 (may not work)