From Free Press Journal
Ingredients
3/4 kg boneless meat, cubed into 1/2"
2 cups chicken / meat stock
1/2 kg potatoes, peeled and cubed
1 cup onion, chopped finely
1-1/2 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 as per taste
Method:
- Heat oil in a saucepan
- Cook meat till light brown
- Remove and keep aside
- Fry onion, till transparent
- Add flour and stir till golden brown
- Pour stock slowly, stirring continuously so no lumps are formed
- Bring to boil
- Add meat and let it cook on slow flame till meat is tender (approx 50 mins.)
- Add all the rest of the ingredients
- And cook till vegetables are also tender (approx 30 mins.)
- Serve hot
Non Veggies Index
