Mexican stir-fry with maize meal rotis

Recipe from: 12/9/1993 12:00:00 AM
Ingredients 28
Servings 6
Time +/- 40 min

Ingredients

  • MEAT
  • 1
    kg
    leg of lamb, deboned and cut into strips
  • oil
  • 2
    medium-sized onions, finely chopped
  • 6
    cloves garlic, crushed
  • 3
    cardamom seeds
  • 3
    bay leaves
  • 10
    ml
    flavour enhancer such as Aromat
  • 5
    ml
    chilli powder
  • 5
    ml
    garam masala
  • 10
    ml
    ground coriander
  • 70
    g
    tomato paste
  • 1
    beef stock cube, dissolved in hot water
  • 5
    ml
    origanum
  • MAIZE MEAL ROTIS
  • 420
    g
    cake flour
  • 140
    g
    maize meal
  • 5
    ml
    salt
  • juice of 1 lemon
  • iced water
  • 200
    g
    butter
  • oil for frying
  • SAMP-AND-CUCUMBER YOGHURT
  • 250
    ml
    cooked samp, mashed
  • quarter English cucumber, coarsely grated and well drained
  • plain yoghurt to taste
  • 4
    cloves garlic, crushed
  • salt to taste
 

Method

+/- 1 hr
 
Heat a black cast-iron pot over medium coals. Stir-fry the meat in a little oil till done. Remove from the pot and stir-fry the onion and garlic until glossy. Add the seasonings, except the origanum, and stir-fry for about 2 minutes, taking care not to burn the mixture. Blend the tomato paste with a little of the meat stock and pour into the pot. Return the meat to the pot and simmer for about 30 minutes or till the meat is tender and a flavoursome, fairly thick sauce has formed. Season with origanum, and with salt and pepper if necessary. Combine the cake flour, maize meal and salt. Add the lemon juice and just enough iced water to form a stiff dough. Roll the dough out into a 2-cm thick rectangle and spread with the butter. Roll up the dough as for a Swiss roll and cut into 8-14 slices. Shape each slice into a ball and roll out into a 2-mm thick circle. Heat a cast-iron pot over medium-hot coals, oil the pat lightly and fry the rotis until slightly crisp and pale brown on the outside. Mix all the ingredients for the samp and cucumber yoghurt. Serve the meat with the rotis and yoghurt. Selves 4-6.
 

Read more on: shallow-fry  |  lamb
 

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