Ingredients:
• 3/4 kg – boneless meat, cubed into 1/2 inch pieces
• 2 cups – chicken/meat stock
• 1/2 kg – potatoes, peeled and cubed
• 1 cup – onion, chopped finely
• 1.5 tbsp – plain flour
• 3 tbsp – oil
• 2 cups – sliced Carrots
• 1 cups – shelled peas
• 1/2 tsp – pepper powder
• 1/4 tsp – dried Basil
• Salt to taste
Method:
- Heat oil in a saucepan.
- Cook meat till light brown; remove and keep aside.
- Fry onions till transparent.
- Add flour and stir till golden brown.
- Pour stock slowly, stirring continuously so that no lumps are formed.
- Bring to boil.
- Add meat and let it cook on a slow flame till meat is tender (approximately for 50 minutes).
- Add the rest of the ingredients.
- Cook till vegetables are tender (approximately for 30 minutes).
- Serve hot.
Recipe courtesy of Alison Pinto