Tuesday, June 3, 2014
Sudan - Damaa
1 ½ onions
3 tablespoons of vegetable oil
2 bulbs of garlic chopped small
1 dessertspoon ground cumin
1 dessertspoon of ground coriander
1 ½ tablespoons of tomato purée
1 tablespoon of chopped fresh coriander
Salt to taste
Chop up the onions into chunky pieces.
Put in a pan with the oil and stir to coat the onions. Turn on the heat to a medium setting.
Chop a pepper and two garlic cloves. Add the pepper to the onion and continue to cook on a medium heat.
Add the lamb to the pan and cover with a lid so the meat is steamed in the pan. Cook for about 30 minutes.
After that the meat should be cooked through and have released it's juices.
Stir in the garlic, tomato puree, cumin and coriander. Season with salt. Continue to cook on medium for 10 more minutes.
I made up the Dakwa salad by chopping up onion, lettuce, cucumber, pepper, cumin, coriander, peanut butter, lime juice and olive oil.
Garnish the Damaa with some chopped coriander.
I loved this meal. We had home-made naan breads and rice too and it made a really satisfying meal. The peanut butter salad was great even though it looked not-great (I need to work on using more descriptive words, sorry :D). The crunchy salad went well with the creamy smooth peanut butter. The lamb was tender and the sauce was delicious. I liked how soft the onions and peppers were because they'd been cooked slowly. I'd have this again as it's simple but tasty.