Trim the fat from the meat. Partially freeze meat. Then slice across the grain into bite size strips. Set aside. In a covered medium saucepan cook the potatoes and carrots in enough boiling water to cover about 10 minutes or just until tender. Drain. Set aside. For sauce, in a small bowl stir together the water, cornstarch, brown sugar, salt, cinnamon, pepper, and cloves. Stir in tomato paste. Add olives. Set aside. Add cooking oil to a wok or large skillet. Preheat over medium high heat, add more oil if necessary. Stir fry garlic in hot oil for 15 seconds. Add onions, stir fry in hot oil for 15 seconds. Add onions, stir fry for 1 minute. Add sweet pepper, stir fry for about 2 minutes or until crisp tender. Remove the pepper mixture from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce, add to center of wok. Cook and stir until thickened and bubbly. Stir in vinegar. Return pepper mixture to wok. Add cooked potatoes and carrots. Stir to coat. Cover and cook for 1 to 2 minutes more or until heated through. Serve immediately. Makes 4 servings