Pea with carrots stew

Ingredients:

1 kg, 32 oz, green peas, frozen
1/2 kg, 16 oz, lamb or beef stew meat, cubed
1/2 kg, 16 oz, carrots, peeled and chopped
1 teaspoon salt, as desired
A dash of ground allspice
A dash of ground cinnamon
1 1/2 tablespoons tomato paste
4 cups of water
3 tablespoons shortening or butter

Preparation:

Fry meat with 1 1/2 tablespoons butter until golden.
Add spices and water.
Cover pot and cook for 2 hours until tender.
Fry carrots in remaining butter for 3 minutes on low heat.
Stir in peas then tomato paste.
Add meat to peas. Cover with stock.
Cover pot. Cook on low heat for 20 minutes.
Serve hot with cooked rice.
You can substitute tomato paste with garlic and coriander mixture.