27/09/2018
PEA STEW/ ERTJIE BREDIE
Cape Malay Cooking with Fatima Sydow
Ingredients
1 kg of lamb or beef pieces
4 tablespoons of oil
3 onions , peeled and finely chopped
2 clove of garlic, peeled and finely chopped
Salt to taste
1 tablespoon of freshly ground black pepper
6 potatoes, peeled and quartered
1 can of garden peas or 2 cups of frozen garden peas
Method
In a large pot, on medium to high heat , heat the oil and add the onions, allow the onions to get brown, add the meat and garlic and stir , add only a dash of water. Allow the meat to brown nicely on both sides. Add a cup of warm water and cook on a medium to low heat until the meat is almost tender, about an hour . Make sure to stir occasionally and add only a dash of water if necessary while cooking to prevent burning or sticking . Next add your salt and pepper and stir , then add your potatoes and a cup of water and cook until potatoes are almost soft. Next add the peas and cook for 7-8 minutes. When your potatoes and peas are soft the food is done. Serve with rice and beetroot pickle or atchar.
Delicious
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