Ethiopian stew (alicha)

Ingredients

1-1/2 cups vegetable oil

1-1/2 cups red onion (chopped)

1/4 tsp garlic

6 new potatoes, chopped

5 carrots, chopped

1 small cabbage, chopped

6 medium size chilli peppers ( birds eye or baby red if you like it hot, possibly jalapeno if you like it milder ), chopped

salt and pepper to taste

1 tsp nutmeg

1 tsp cardamom

2 tsp parsley, chopped

2 tbsp basil, chopped

Instructions

This will make six portions. This is for a vegetable alicha but can also be used with meat.

Cook onions and garlic in oil until transparent. Wash and chop vegetables and add them to the onions, lightly browning. Add nutmeg, garlic and cardamom then cook slowly for 30 mins. Season to taste then add chilli, parsley and basil just before serving.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.