| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
A, Taste, Of, Africa |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Stewing lamb; roughly chopped |
| 4 |
|
Cloves garlic; finely chopped |
| 2 |
sm |
Onions; peeled and coarsely |
|
|
; chopped |
|
|
Salt to taste |
| 1 |
ts |
Cayenne pepper |
| 4 |
tb |
Vegetable oil |
| 3 |
ts |
Turmeric |
| 8 |
lg |
Tomatoes; blanched, peeled (8 |
|
|
To 10) |
|
|
; and diced |
| 1 |
|
Red chillies; (optional) (1 to 2) |
| 1 |
tb |
Raisins |
| 1 |
lb |
Pumpkin; peeled and coarsely |
|
|
; chopped |
| 2 |
lb |
Green beans; halved |
| 1/2 |
|
Lemon; juice of |
INSTRUCTIONS
Preheat the oven to 180C/350F. Combine the meat, garlic, onions, salt,
pepper, oil, turmeric, tomatoes and chillies in a deep baking dish.
Mix well by stirring, cover and bake for about 45 minutes. Add the raisins
and cook for another 15 minutes. Stir in the pumpkin, beans and lemon
juice, cover again and cook for a further 1-1 1/2 hours until the meat is
tender and cooked. Serve hot with couscous or saffron rice.
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