Haricot (Huspot)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 4 lb. Shoulder or best end of Neck of Mutton
- 1 Onion
- 3 Potatoes
- 4 Carrots
- Cabbage
- 1 cup Green Peas
- 1 cup Water
- Salt
- Cayenne Pepper
Instructions
- Put the mutton in a flat stewing-pot and let it fry until pale brown with the onion cut in slices, but do not cook enough for eating.
- Cover the meat with layers of the vegetables cut in slices.
- Add a cup of water.
- Cover the pot and let it stew gently for two or three hours.