Liberian Braised Lamb RecipeOrigin: Liberia Period: Traditional |
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This is one of my wife's traditional Liberian recipes and is an excellent way of cooking slightly tougher cuts of lamb. This goes excellently well with a salad and crusty bread and can be cooked on the barbecue if you use a wok. Ingredients:
4 lamb leg steaks (about 200g each) 
Liberian Braised Lamb Preparation:Method:Pound the dried chillies in a mortar until broken into fine pieces. Combine the chillies with the red wine vinegar, 2 tbsp of the oil and the black pepper and cumin. Crumble 1 Maggi cube into this mix then place the lamb steaks in a shallow dish and pour the marinade over the top. Turn the lamb to coat evenly then cover and set aside to marinade for 1 hour. When the lamb has marinated add half the remaining oil to a large flame-proof casserole dish. Stir-in the spring onions and fry for 1 minute then add the lamb and fry until well browned on all sides. Pour the marinade over the top then crumble the remaining Maggi cubes over the top. Add just enough water to almost cover the meat then bring to a boil, cover and cook for 60 minutes, or until the lamb is tender and the sauce has thickened (top-up with more water as needed). About 10 minutes before the meat is ready stir-in the remaining oil. To serve, transfer the meat into a warmed serving dish and pour the sauce over the top. Serve with a green salad and plenty of crusty bread. |
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