Lamb is not a popular meat of Southern Nigerian; although it is more amongst Muslim Nigerian. My culinary adventure enable try anything and once I tried lamb in a friend's house, I have diversified it in many ways!
Rice
As always. Ratio to cooking great rice is 2:1 of liquid and rice respectively. If you want it aldente like I do, go 1.5 of liquid to 1 cup of rice. Boil rice with oil and salt to taste on simmering liquid covered. Then fluff with fork.
Lamb Stew
1lb medium sized burnt skin lamb cuts
1 cup canola oil
1 red bell pepper
1 medium sized red onions, chopped
3 peeled cloves of garlic
1 oz peeled fresh ginger
2 lbs of roma tomatoes
3 orange habanero peppers
1 tsp freshly grated nutmeg
1 knorr cube
2 cups of beef stock(optional) or water
2 sprigs of fresh scent leaf ( scent leaf taste like mint, and mint is a perfect pair with lamb)
salt to taste
Preparation
Pat lamb dry with paper towel or clean kitchen towel.
Sear meat in a hot sauce pan with oil till golden brown.
Process all veggies in a food processor (if you like it smooth, blend in a blender and if you don't have either, use morta and pestle).
Add tomato mixture, beef stock or water, knorr cube and oregano into seared meat pan. Simmer for 45 minutes on low heat. Season with salt and cook for another 10 minutes. Taste for seasoning. At this point, stew will be thicker, full bodied, red and delicious!
Enjoy over rice!
Moimoi is cooked like tamale except that moimoi is made of blackeyed peas instead of corn.
Preparstion
Soak black eyed peas for 20 minutes just to softened it and make it easy to peel the coats. wash and peel coats by rubbing beans between your palms. Add red bell pepper,salt, dried crayfish, knorr cube and onions and blend with water, to a very smooth consistency. Greese ramikans and scoop in 3/4. Cook in water bath for 1 hr. You can also cook in banana leaf as tamale or in foil paper.
Enjoy!
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