Parsee Stew (NEW)

Ecuadorian Beef With Tamarind

This is an Indian lamb stew, which only needs a few ingredients, yet still tastes absolutely delicious.

Serves 2

Preparation Time:  10 Minutes
Cooking Time:  20 minutes in a pressure cooker or 1 hour on the stove top

1 lb lamb fillet, cut into chunks 2 potatoes, peeled and cut into large chunks
1 onion, chopped 1 large carrot, peeled and cut into chunks
1 tblsp mild chili powder 1 cup frozen garden peas
1 tblsp ground black pepper 1/2 pint water
1 beef stock cube  

Heat a little cooking oil in the pressure cooker and brown the meat on all sides. Add the other ingredients, apart from the potatoes and peas.

Bring to pressure and cook for 15 minutes. Take off the heat and release the pressure. Add the potatoes and peas to the pan, plus a little more water if necessary. Bring back to pressure for 5 minutes.

Serve by itself, or with an accompaniment of poppadums and mango chutney.