Moroccan Mutton Sauce and Mint Lemonade

 

Welcome to another exciting edition of Meals By Me™. For this edition, I am going to be sharing one of my favourite Mutton Recipes with you all…served on a bed of warm fluffy Couscous. This Moroccan Indulgence is fit for a King! I suggest to all Citizens of Cookingville to follow and make this recipes for the real royals, that is Family! Our Kings, Queens (for our male followers) Princesses and Princes. Cook this Soul warming meal for your loved ones for God’s rewards. Don’t forget to email us your experience trying it out, you know we love hearing from you, so keep those emails coming. Ok!  Time for business!

Moroccan Mutton Sauce

For this Soul Warming Meal, you will need:

  • 1/2 a pound of Mutton (Mutton is mature Sheep or you also can use Ram Meat)
  • 6 carrots peeled and sliced
  • 8/9 potatoes peeled, sliced half vertically (Long)
  • 1 large Sliced onions & 3 chopped hot peppers (Attarogo)
  • 1/2 tsp of sea salt, 3 cooking spoons of veg oil
  • 1/2 tsp of coriander seeds and black pepper
  • 2 seasoning cubes of choice
  • 1 tsp of BBS Yaji mai Garlic (BBS dry chilli powder with garlic)
  • 1 tsp of grated fresh ginger
  • Chopped Chives and crush pepper flakes for garnish

So, make your Couscous and set aside! If you have ever attended any of our Cooking Classes you should know how to make beautiful mush free fluffy Couscous! If not, read the packet instructions! Then clean your mutton (don’t soak in water). Crush the coriander seeds and set aside. I used a clay pot for this recipe, if you don’t have one, that’s ok! Just use a solid pot, this dish is to be slow cooked!

So, add the fresh mutton, onions, attarogo, crushed coriander seeds, ginger and sea salt 1st to the pot. Stir and leave to marinade for about 10mins. While it sits, the juices of the mutton will ooze out. Then add the rest of the ingredients, black pepper, seasoning cube, BBS, stir in and then pop on the heat. Without adding any water or oil, using high heat, stir fry the mutton to lightly brown it, then add the Vegetable oil, reduce the heat, cover and leave to slow cook. Don’t add water yet. Meat in general, Beef or Chicken has a lot of its own fluids, adding water ruins the process of its own release, especially adding hot water to raw meat; please stop doing that I beg of you! When you commit kitchen atrocities like that, you start the cooking process of the meat, denying it rights to flavour.  

Leave to slow cook for about 20mins and see image below! Tada!!! There’s your Water!!

Now you can add the potatoes and carrots leave for another 8-10mins. Stir occasionally! Check potatoes with a fork (which is pronounced as Fork, thank you!  Not fark or fick) once it’s cooked, add 1 cup of boiling water, and then you can lightly thicken the sauce with a slurry, corn flour and water mixture. Once sauce is thickened, then you’re ready to serve. Serve in a long or wide serving dish ready to be eaten. It should come to the table or carpet in all its grandeur and beauty!  Garnish with chopped chives and chilli flakes

Enjoy! Don’t forget to email us your experience trying out this recipe on mealsbyme@gmail.com we love hearing from you guys!

Mutton is simply mature sheep, that’s why ram is an alternative if you don’t get it!

Did you know that: Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.

Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes.

Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds.

Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef (Cow) is not plentiful, so meals are usually built around lamb (Sheep) or poultry.

Flat, round Moroccan bread is eaten at every meal. So you can purchase Pita Bread (Arab Bread) to enjoy (this very recipe) with your meal.

The Moroccan national dish is the Tajine, (it’s a swallow clay pot with a cone looking lid) any meal cooked with it, is also called Tajine like lamb or poultry made like a stew/sauce  Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The Tajine is loved for its distinctive flavouring, which comes from the pot and spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper

Mint Lemonade

What better way to wash down lovely delicious mutton and fluffy couscous than this delightful tangy chilled drink. My Lemonade with a twist will make you feel like you’re dining in an elegant dive in Casablanca.

You will need:

  • 12 lemons
  • 2½ cup of sugar
  • ½ of peach essence
  • ½ of lemon essence
  • Ice (loads of it! )
  • 1 litre cold water
  • few sprigs of fresh mint

This serves 6 big glasses/Mason Jars/Jam Jar or 8 tumblers/high ball glass.

Squeeze 10 of the lemons and leave 2 whole for garnish. Pour the sugar in a jug or bowl and add the lemon juice. Stir until the sugar dissolves completely, and then add the essences.

The peach essence for a certain Je ne sais quoi (French Culinary term for I don’t know what. But it’s good) and lemon essence for freshness.  Stir well and add water! Then into your glass, place mint, stem, leaf and all. Use a drink stir or spoon to bruise the mint leaves at the bottom to release its own essence. Mint essence is fresh and lovely, you have to bruise, squeeze the leaf in order to bring out its scent.

Slice the garnish lemons into rounds; add ice to half the glass, place lemon slices on top of ice and then pour in refreshing lemonade….ahhh! Pop in a straw and present!

Enjoy! Don’t forget that you can follow on Instagram to what dishes our kitchen is bringing out. Our Instagram handle is: Hapsy4Saffron

So Until next edition my lovelies keep on cooking….Bye for now!

By: Hapsy Ibrahim Mahmud

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