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Stew:

  • Knorr Corn Oil (4x5L) 30 ml
  • Lamb, deboned leg 3 kg
  • Onion, brunoise 200 g
  • Garlic, chopped 45 g
  • Chilli, chopped 6 g
  • Water 4 l
  • Turmeric, powder 3 g
  • Cumin powder 8 g
  • Coriander powder 4 g

Fenugreek Dip:

  • Water 200 l
  • Fenugreek, powder 15 g
  • Garlic, chives (Korath) 40 g
  • Green, sweet chilli 35 g
  • Cumin powder 1 g
  • Coriander powder 2 g
  • Salt 1 g

Plaiting:

  • Yemeni, bread 10 pc
  • Garlic, chives chopped (korath) 2 g
  • Tomato, concassè 50 g
  1. Stew:

    • Heat the Knorr Corn Oil in a pot, sear the lamb and remove, deglaze with a little water. Sweat off the onions, garlic, chilli.
    • Then spices to toast off. Place the lamb back into the onion mix and add 3.5 L water and bring to a simmer.
    • Stir in the Knorr Demi Glace and simmer for ± 3 hours till lamb is very tender.
    • Remove the lamb and shred - keep to the side.
    • Add the 200ml water to the lamb gravy and bring to a simmer. Add the Knorr Tomato Powder and whisk in. Turn off the heat and add back the lamb, Cool till ready to use.
  2. Fenugreek Dip:

    • In a bowl add the water then the fenugreek powder and allow to soak for 1 hour.
    • While the fenugreek is soaking put all the other ingredients (garlic, chilli, cumin, coriander and salt) in a food processor and blend till smooth and reserve till fenugreek is ready.
    • After an hour of the soaking pour off the excess water from the fenugreek. Using a whisk whip up the fenugreek to a pale paste then add the chive mix a little at a time to get the taste and spice level you require.
  3. Plaiting:

    • In a clay serving pot place the lamb stew and heat in the oven on high till the lamb is heated through and bubbling.
    • Remove from the oven and place on wooden board. Serve with the fenugreek dip and Yemini bread. Garnish with the chive and tomato concassè.
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