extra virgin olive oil Archives

Braai recipes

Yellowtail kedgeree

30 minutes

Bazella ma’a rooz (lamb casserole)

Serves 5 to 7

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

1 kg leg of lamb, cubed (bone-in optional)
2 T extra virgin olive oil
2 cloves garlic, finely chopped
1 red or green chilli, seeded (optional) and finely chopped
½ t Woolworths mixed spice
½ t ground cinnamon
½ t ½ t ground cumin
1 T baharat
sea salt and freshly ground black pepper, to taste
1 can whole peeled tomatoes
70 g tomato paste
1 t sugar
1 t Woolworths balsamic reduction
2 cups water
750 g fresh or frozen peas

Method

1. In a deep casserole, braise the lamb in the olive oil over a high heat until well browned.

2. Reduce the heat to medium, then add the garlic, chilli, spices and seasoning. Stir well, cooking until the spices become fragrant. Add the tomatoes and tomato paste and cook for 8–10 minutes, then add the sugar, balsamic reduction, water and peas.

3. Bring to a simmer, reduce the heat and braise until the meat is tender, the peas are cooked and the stew has thickened, about 1½ hours.

Cook’s note: Make the rooz il faifal while the stew is cooking.

Find more lamb recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

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Yellowtail kedgeree

Bazella ma’a rooz (lamb casserole)

Bazella ma’a rooz (lamb casserole)

Ingredients

Method