Recipe by : chef ssentongo

• BRAISED LAMB CHOPS WITH PEAS & CARROTS – glossy and fall-off-bone.

Short Recipe – 2 Serves:

You need:

• Lamb chops / lamb shoulder on bone 500g
• Salt, pepper, paprika 1 tsp
• Oil, onion 1, garlic 1 tbsp, tomato paste 1 tbsp
• Stock / water 400ml
• Carrot 2, peas 1 cup, asparagus few, mint

Cook:

1. Sear: Dry lamb, salt heavy. Hot pot + oil. Sear 3 mins each side till dark brown. Remove.
2. Sauce: Same pot, onion 2 mins, garlic + paste 30 sec. Add stock, boil, scrape bottom.
3. Braise: Return lamb. Low fire, lid on, 1 hr 30 mins till tender. Sauce should be thick and shiny like photo.
4. Veg: Add carrot 20 mins before end, peas + asparagus last 5 mins. Don’t overcook – keep green.
5. Finish: Mint on top, spoon sauce over.

Done. Serve hot in clay bowl.

Trick: Don’t add peas early or they go grey. Last 5 mins only = bright green like photo.

Want the spicy version with shatta in the sauce?

• THIS IS STUFFED GLAZED CHICKEN DRUMSTICKS – juicy inside, shiny outside .

Recipe – 6 Drumsticks:

You need:

• Chicken drumsticks 6, skin on
• For Stuffing: Minced chicken 200g, onion 1 small finely chopped, garlic 1 tsp, carrot grated 1/2, salt, pepper, soy sauce 1 tbsp
• For Glaze: Honey 2 tbsp, ketchup 2 tbsp, hot sauce 1 tbsp, butter 20g, garlic 1 tsp

Cook:

1. Debone + Stuff: Push meat down to make lollipop. Cut bone meat off, keep skin pocket. Mix stuffing. Fill inside drumstick, push meat back up. Tie with thread if needed.
2. Steam / Boil: Steam 15 mins OR boil in salted water 12 mins till cooked inside. Pat dry.
3. Fry / Grill: Pan + little oil. Fry 4-5 mins till skin golden and crispy.
4. Glaze: Pan, butter + garlic + ketchup + honey + hot sauce. Toss drumsticks 1 min till shiny like photo.
5. Serve: Parsley on top. Dip in photo = mayo + hot sauce + lemon.

Done.

Trick: Don’t skip steaming. If you fry raw stuffed drumstick, outside burns, inside stays raw.

Want the spicy shatta glaze version?

• THIS IS PAN-SEARED FISH WITH LEMON BUTTER & CHERRY TOMATOES .

Recipe – 2 Fillets:

You need:

• White fish fillet 2 pcs – Nile perch / tilapia fillet works perfect in Juba
• Salt, pepper, paprika 1 tsp, garlic powder 1 tsp
• Butter 30g, oil 1 tbsp, garlic 1 tbsp chopped
• Cherry tomatoes 1 cup, lemon 1, parsley

Cook:

1. Dry + Season: Pat fish VERY dry. Salt, pepper, paprika, garlic powder both sides.
2. Sear: Pan hot + oil. Fish skin down / presentation side down. 3 mins, don’t move. Flip, 2 mins more. Remove.
3. Sauce: Same pan, low fire. Butter + garlic 30 sec. Add tomatoes, 2 mins till burst. Squeeze lemon, salt, parsley.
4. Serve: Spoon sauce + tomatoes over fish like photo. Extra lemon on side.

Done.

Trick for that golden crust: Dry fish + hot pan + don’t touch it. If you move it early, crust tears off.

Want the spicy garlic version with shatta?