Moroccan
Mutton Sauce
For this Soul Warming Meal, you will
need:
·
1/2 a pound of Mutton (Mutton is
mature Sheep or you also can use Ram Meat)
·
6 carrots peeled and sliced
·
8/9 potatoes peeled, sliced half
vertically (Long)
·
1 large Sliced onions & 3 chopped hot peppers (Attarogo)
·
1/2 tsp of sea salt, 3 cooking spoons
of veg oil
·
1/2 tsp of coriander seeds and black
pepper
·
2 seasoning cubes of choice
·
1 tsp of BBS Yaji mai Garlic (BBS dry
chilli powder with garlic)
·
1 tsp of grated fresh ginger
·
Chopped Chives and crush pepper flakes
for garnish
So, make your Couscous and set aside!
If you have ever attended any of our Cooking Classes you should know how to
make beautiful mush free fluffy Couscous! If not, read the packet instructions!
Then clean your mutton (don’t soak in water). Crush the coriander seeds and set
aside. I used a clay pot for this recipe, if you don't have one, that's ok!
Just use a solid pot, this dish is to be slow cooked!
So, add the fresh mutton, onions,
attarogo, crushed coriander seeds, ginger and sea salt 1st to the pot. Stir and
leave to marinade for about 10mins. While it sits, the juices of the mutton
will ooze out. Then add the rest of the ingredients, black pepper, seasoning
cube, BBS, stir in and then pop on the heat. Without adding any water or oil,
using high heat, stir fry the mutton to lightly brown it, then add the
Vegetable oil, reduce the heat, cover and leave to slow cook. Don't add water yet. Meat in general, Beef
or Chicken has a lot of its own fluids, adding water ruins the process of its
own release, especially adding hot water to raw meat; please stop doing that I
beg of you! When you commit kitchen atrocities like that, you start the cooking
process of the meat, denying it rights to flavour.
Leave to slow cook for about 20mins
and see image below! Tada!!! There’s your Water!!
Now you can add the potatoes and carrots
leave for another 8-10mins. Stir occasionally! Check potatoes with a fork (which is pronounced as Fork,
thank you! Not fark or fick) once
it's cooked, add 1 cup of boiling water, and then you can lightly thicken the
sauce with a slurry, corn flour and water mixture. Once sauce is thickened,
then you're ready to serve. Serve in a long or wide serving dish ready to be
eaten. It should come to the table or carpet in all its grandeur and
beauty! Garnish with chopped chives and
chilli flakes
Enjoy! Don't forget to email us your
experience trying out this recipe on mealsbyme@gmail.com we love hearing from you
guys!
Mutton is simply mature sheep, that's
why ram is an alternative if you don't get it!
Did you know that: Moroccan dietary
staple is couscous, made from fine grains of a wheat product called semolina.
It is served many different ways, with vegetables, meat, or seafood.
Morocco, unlike most other African
countries, produces all the food it needs to feed its people. Its many
home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and
hot peppers, and potatoes.
Five more native products that are
especially important in Moroccan cooking are lemons, olives, figs, dates, and
almonds.
Located on the coast of the
Mediterranean Sea, the country is rich in fish and seafood. Beef (Cow) is not
plentiful, so meals are usually built around lamb (Sheep) or poultry.
Flat, round Moroccan bread is eaten at
every meal. So you can purchase Pita Bread (Arab Bread) to enjoy (this very
recipe) with your meal.
The Moroccan national dish is the
Tajine, (it's a swallow clay pot with a cone looking lid) any meal cooked with
it, is also called Tajine like lamb or poultry made like a stew/sauce Other common ingredients may include almonds,
hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The Tajine is
loved for its distinctive flavouring, which comes from the pot and spices
including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper
Mint
Lemonade
What better way to wash down lovely
delicious mutton and fluffy couscous than this delightful tangy chilled drink.
My Lemonade with a twist will make you feel like you're dining in an elegant
dive in Casablanca.
You will need:
·
12 lemons
·
2½ cup of sugar
·
½ of peach essence
·
½ of lemon essence
·
Ice (loads of it! )
·
1 litre cold water
·
few sprigs of fresh mint
Squeeze
10 of the lemons and leave 2 whole for garnish. Pour the sugar in a jug or bowl
and add the lemon juice. Stir until the sugar dissolves completely, and then
add the essences.
The peach essence for a certain Je ne sais quoi (French Culinary term for
I don't know what. But it's good) and lemon essence for freshness. Stir well and add water! Then into your glass,
place mint, stem, leaf and all. Use a drink stir or spoon to bruise the mint
leaves at the bottom to release its own essence. Mint essence is fresh and
lovely, you have to bruise, squeeze the leaf in order to bring out its scent.
Slice the garnish lemons into rounds; add ice to half the glass, place
lemon slices on top of ice and then pour in refreshing lemonade....ahhh! Pop in
a straw and present!
Enjoy! Don't forget that you can
follow on Instagram to what dishes our kitchen is bringing out. Our Instagram
handle is: Hapsy4Saffron
So Until next edition my lovelies keep
on cooking....Bye for now!
By: Hapsy Ibrahim Mahmud
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