Parsee Stew (Parsee Gosht)
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2 potatoes 2 carrots
oil for frying
8 oz. spring onions, trimmed
1 large onion
2 tomatoes 1 ½ lb. lamb 4 oz. bacon
4 oz. peas
½ tablespoon flour
¼ pint (U.S. + cup) stock Salt to taste
½ teaspoon chilli powder
How to make Parsee Stew (Parsee Gosht)
METHOD:
Cut the potatoes and carrots into large pieces and fry with the spring onions for five minutes. Set aside. Slice the onion, chop the tomatoes, dice the bacon and cut the lamb into cubes. Fry the onion for 10 minutes and add the tomatoes, lamb and bacon. Simmer for 10 minutes, add fried potatoes and carrots; spring onions and peas. Cook for a further 10 minutes. Blend the flour with the stock and add to the pan. Season with salt and chilli powder. Stir and cook gently for 25 minutes until meat and vegetables are cooked and the gravy is thick. Serve with roti or nan.
Note: Preparation time 20 minutes, Cooking time 1 hour, To serve 4