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:

1. Heat oil in a saucepan.
2. Cook meat till light brown; remove and keep aside.
3. Fry onions till transparent.
4. Add flour and stir till golden brown.
5. Pour stock slowly, stirring continuously so that no lumps are formed.
6. Bring to boil.
7. Add meat and let it cook on a slow flame till meat is tender (approximately for 50 minutes).
8. Add the rest of the ingredients.
9. Cook till vegetables are tender (approximately for 30 minutes).
10. Serve hot.

Recipe courtesy of Alison Pinto