Name: Mexican stir-fry with maize meal rotis
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg leg of lamb deboned and cut into strips; oil; 2.00 onions medium, finely chopped; 6.00 garlic cloves, crushed; 3.00 cardamom seeds; 3.00 bay leaves; 10.00 ml flavour enhancer Aromat; 5.00 ml chillies powder; 5.00 ml garam masala; 10.00 ml coriander ground; 70.00 g tomato paste; 1.00 stock cube beef; 5.00 ml oregano; 420.00 g flour cake; 140.00 g maize meal; 5.00 ml salt; lemon juice only; water iced; 200.00 g butter; oil for frying; 250.00 ml samp cooked, mashed; cucumber English variety, grated, drained; plain yoghurt to taste; 4.00 garlic cloves, crushed; salt to taste

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Ingredients (25)

MEAT

1.00 kg	leg of lamb — deboned and cut into strips
	oil
2.00	onions — medium, finely chopped
6.00	garlic — cloves, crushed
3.00	cardamom — seeds
3.00	bay leaves
10.00 ml	flavour enhancer — Aromat
5.00 ml	chillies — powder
5.00 ml	garam masala
10.00 ml	coriander — ground
70.00 g	tomato paste
1.00	stock cube — beef
5.00 ml	oregano

MAIZE MEAL ROTIS

420.00 g	flour — cake
140.00 g	maize meal
5.00 ml	salt
	lemon — juice only
	water — iced
200.00 g	butter
	oil — for frying

SAMP-AND-CUCUMBER YOGHURT

250.00 ml	samp — cooked, mashed
	cucumber — English variety, grated, drained
	plain yoghurt — to taste
4.00	garlic — cloves, crushed
	salt — to taste

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Method:

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.