Hey bafwethu! This year Lady winter came out strong and she's slapping really hard. While the cold front is upon us, we need some winter warmer dishes. Some of you might know that I love the art and science of cooking. Cooking for me is science, the mixture of specific ingredients to get a certain taste. Thats Art bafwethu! Firstly, lemme educate you some more as to why I call myself a cookist. I create my own receipe or add other ingredients onto other people's receipes to create my own _ Cookist. You learned it here, lol.
Nestle came through for your boi with some receipes to try out during this winter. This partnership came at the right time. I've been cooking alot during the lockdown and was starting to run out of the ideas to make eating interesting.
Now lets get into the game of cooking and prepare a warm a chickpea and lamb casserole.
This weekend I challenge you to get these ingredients from your nearest grocery store.
Nestle SA have these at lower cost. You can serve this with rice, steamed bread or even pap. Enjoy and take snaps of your dishes, post on your social media and tag @NestleSA and @Fashioning_Modern_Africanism
INGREDIENTS
• Lamb stewing meat, on the bone 1400 g
• Maggi Chilli Sauce 60 ml
• Pepper, black, fine 2 g
• Salt, fine 1 g
• Flour, all-purpose 60 g
• Oil, olive, extra virgin 40 ml
• Onion, white, diced 300 g
• Carrots, peeled, sliced 400 g
• Cumin, ground 4 g
• Cinnamon, ground 2 g
• Beef stock, low-sodium 3 g
• Chickpeas, drained, rinsed 400 g
• Preserved Lemon, diced 50 g
• Green Olives, pitted 70 g
METHOD
1. In a large bowl combine the lamb, Maggi Chilli sauce, pepper and salt and stir well.
2. Sprinkle the flour over and stir to combine.
3. In a large pot, heat the olive oil to a high heat.
4. Fry the meat in batches until brown on all sides. Remove from the pot and set aside.
5. Add the onions and carrots to the same pot and fry for 5-7 minutes. Add the cumin and cinnamon and fry until fragrant.
6. Place the meat back in the pot and add in the beef stock. Bring to a simmer and cover. Simmer covered for 40 minutes.
7. Remove the lid and add the chickpeas, preserved lemon and green olives. Allow to simmer uncovered for 15 minutes until the sauce has thickened.
Happy eating and indulge in style.