I love African flavors, unfortunately they aren’t represented nearly enough.The fusion of these two iconic African dishes, creates a melt in the mouth dish that will leave you moaning at each bite. Note that if you have a traditional outside oven, you can cook it under hot ashes in an aluminium covered clay dish for 5-6 hours and it will give it incomparable flavor.
Ingredients: Serves 4 people
- 1kg beef/lamb
- 1/3 canola oil
- 2 tbsp olive oil
- 1/2 tsp crushed green chilies
- 1 1/2 tsp garam masala (I used this)
- 2-3 curry leaves
- 1 large onion, finely diced
- 1/4 tsp saffron
- 1 tbsp smen (Salted fermented butter)
- 3 green cardamoms, cracked
- 1 tsp ginger
- Several cups of water
- 5 cloves of garlic, minced
- 1 tsp cumin
- Pinch of salt
- 1 tsp smoked paprika
- 1 gluten free bread bowl (I used this recipe)
-Cut the meat into 4 or 5 pieces.
-In a cast Iron, mix the meat with all the ingredients, then add water, just enough to barely cover the meat.
-Cover with a lid and cook for 3 to 4 hours on the stovetop, on low heat.
-Add a cup of water, each time half of the liquid has evaporated, approximately every hour. Cook until the meat is tender.
-In the last cooking hour you can reduce the sauce to give it a confit like feel or leave the meat to marinate in a thick cooking sauce.
-Scoop the slow cooked meat and sauce into your hollowed out bread.
-Using your hands, break off some of the bread and use it to scoop up some of the dish.