2 Tbsp cooking oil
1 medium onion, peeled and
finely diced
300 g (10 oz) lamb or beef, cut into
small chunks
1 tsp ground turmeric
2 Tbsp tomato paste
2 medium carrots, peeled and cut
into 2.5-cm (1-in) thick slices
2 medium potatoes, peeled and
cut into small chunks
Salt to taste
Heat oil in a pot and fry onion over medium-low heat until translucent
and lightly browned.
Add meat and turmeric. Fry until meat changes colour, then add tomato
paste and stir to mix well.
Add 1.5 litres (48 fl oz / 6 cups) water and simmer for 40 minutes or until
liquid is reduced by half and meat is tender.
Add carrots and simmer for 15 minutes or until they are beginning to
soften.
Add potatoes and salt to taste. Simmer for 30 minutes more or until
gravy is thickened and potatoes and carrots are tender.
Serve with plain rice (see pg 82) or flat bread.
Peeled potatoes discolour from
oxidation if left for more than
10 minutes, so either peel and
cut potatoes just before they are
needed or soak them in salted
water until then.
Unlike potatoes, carrots do not
discolour and can be peeled and
cut well in advance, then kept
aside until needed.
Add carrots and simmer for
about 15 minutes before adding
potatoes. This is because carrots
take longer to become tender.
60