Everyone will enjoy these succulent meat morsels. Serve with quinoa or French-fried potatoes to take advantage of all the gravy.
Brown meat in oil or fat.
Remove meat from pot and reduce heat to medium.
Add onion and sauté until golden.
Add meat, carrots, water and spices and cook over low heat for two hours until tender. Adjust seasonings.
Combine potato starch and four tablespoons cold water until smooth. Stir into sauce five minutes before turning off heat.
Styling and Photography by Hadassah Baalness