Nyama Choma / Grilled or BBQ Chops

I have had a lot of requests for this recipe.  I finally managed to find a good recipe from my cousin; Gulzar in Canada.  The special ingredient is kiwi, which contains meat tenderizing enzymes.

Nyama means meat and choma roast, it is usually made from beef short ribs.  I was not able to get any so I have used frenched lamb chops.  This would make it kondoo choma, just as goat meat would be mbuzi choma, or beef - ng'ombe choma

1 lemon; juiced

1 kiwi; peeled and sliced

2 inch piece of ginger; roughly chopped

4 cloves garlic

1/2 cup fresh coriander

2-3 green chillies

1 teaspoon freshly ground cumin

1 level tablespoon tandoori masala 

1 lb lamb chops; washed

salt to taste

Method

Place all the ingredients (except for the lamb) into a food processor and liquidize. 

Marinate the meat in this for minimum of 1 hour maximum of 3 hours, otherwise it will become too soft.

Broil in a hot grill for 10 minutes and turnover and cook for a further 8-10 minutes

I served it with roast vegetables and salad.

In retrospect the tandoori masala was too overpowering, next time I would half or omit it altogether.

Mitha Chowka / Meetha Chawal / Sweet Nutty Rice Dessert

I had a request for mitha chowka today, this sweet rice dish, flavoured with cardamom & saffron and full of nuts and raisins is a real treat.  

In Kampala we used to get this only on Fridays.  Once a month Chachi and Malek would make a huge pan of it for the local masjid.  To get this beautiful orange colour, we have used food colouring.   Saffron colours it yellow.

I

2 tablespoon butter or ghee
2-3 cloves
1 stick cinnamon
2-3 pods cardamom
2 cups water
7-8 strands saffron

few drops of orange food colouring (optional)

1 cup basmati rice; washed and soaked for at least 30 minutes
3 tablespoon sliced nuts (almonds, pistachios, walnuts)
1 tablespoon raisins
1/2 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon grated nutmeg

Method
1 Heat the butter, add the whole cardamom, cinnamon and cloves, cook for a few minutes and add the water.
2. Add the saffron and food colouring to the water with the drained rice.  Bring to boil.  Turn down the heat and simmer for about 7-10 minutes until almost cooked, it should be watery.
3. Add the nuts, raisins and sugar, mix and cook for a further 7-10 minutes.
4. Sprinkle the ground cardamom and nutmeg before serving.

Quick Marcha jo Athano / Sliced chillies Pickle

Ingredients

15-20 long chillies (not too hot)

1 level teaspoon salt

1/3 cup (80ml)  oil

1/3 cup (80 ml) lemon juice

1 heaped tablespoon split mustard

1/2 teaspoon fenugrek

1/2 teaspoon turmeric

Method

1. Wash and dry the chillies and slice  into rounds about 1/2 inch.
2. Add salt, and spread on a tea towel, leave for at least 2 hours or overnight
3. Place the oil, lemon juice, mustard, fenugrek and turmeric in a clean screw top jar (large enough to fit the chillies), close the lid and give it a good shake.
4. Add the chillies into the jar, mix well.
5. This is ready to eat in 24 hours.

I  usually can't wait and it tastes fine!

Quick Gajjar jo Athano / Carrot Relish / Pickle

Ingredients

2 lb of carrots (about 8 medium carrots); julienned into thin strips

20 green chillies; split into two 

8 cloves of garlic; minced

1/2 cup (125mls) oil

3 table spoons tomato puree

3 teaspoons ground red chillies

1/2 teaspoon tumeric

salt

Method

1. Add half the salt to the carrot strips, and spread the carrots on a tea towel, leave for a couple of hours or overnight.

2.  Add the other half of salt to the green chillies, spread on a tea towel, and leave for a couple of hours or overnight.

3. Heat the oil in a saucepan, add the garlic, saute until light brown.

4. Add the tomato puree, stir for about 5 minutes

5. Add the tumeric and powdered red chillies and cook for a few minutes.

6. Cool, add the carrots and the green chillies and mix well.

Serve as a side, Enjoy.

Will keep for at least 2 weeks in the Fridge.

Ours usually is gone within 3 days!!

Healthy Supper

Spicy Beetroot Soup and Baked Salmon Cakes
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