muanacongo.com

• Served with a dhal and rice, this simple dish makes a well-balanced meal.

Serves 4

Ingredients:

• 1 medium onion, 2 tomatoes chopped, 6 tbsp oil, 1 tsp chilli powder, 1 tsp salt, 450 gm lean minced lamb, 3 green chillies, 1 tsp fresh ginger root finely chopped, 100 gm peas, fresh coriander leaves and 1 tsp fresh garlic crushed.

Cooking Method:

• Peel and slice the onion using a sharp knife.
• Heat the oil in a medium-sized saucepan. Add the onion slices and fry until golden brown, stirring.



• Add two of the green chillies, half of the fresh coriander leaves and the chopped tomatoes to the pan and reduce the heat to a simmer.
• Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well to combine.
• Add the minced lamb to the pan and stir-fry the mixture for 7-10 minutes.
• Add the peas to the mixture in the pan and cook for a further 3-4 minutes, stirring occasionally.
• Transfer the lamb and pea mixture to warm serving plates and garnish with the remaining green chilli and the fresh coriander leaves.

Cook’s Tip:

• The flavor of garlic can be changed according to how it is prepared. For instance, a whole garlic clove added to a dish will give it the flavor but not the ‘bite’ of garlic; a halved clove will add a little bite while a finely chopped garlic clove will release most of the flavor and a crushed clove will release all of the flavor.

Serves Four

Ingredients:

• 1 onion squash or pumpkin about 900 gm – 1kg, 30 ml olive oil, 1 onion chopped, 1-2 garlic cloves crushed, 115 gm streaky bacon chopped, 115gm Arborio rice, 600 -750 ml chicken stock, 40 gm Parmesan cheese grated, 15 ml chopped fresh parsley, salt and freshly ground black pepper.

Cooking Method:

• Halve or quarter the onion squash or pumpkin, remove the seeds and skin, and then cut into chunks about 1-2 cm in size.



• Heat the oil in a flameproof casserole and fry the onion and garlic for about 3-4 minutes, stirring frequently. Add the bacon and continue frying until both the onion and bacon are lightly golden.
• Add the squash or pumpkin, stir-fry for a few minutes. Add the rice and cook for about 2 minutes, stirring all the time.
• Pour in about half of the stock and season. Stir well and then half cover and simmer gently for about 20 minutes, stirring occasionally.
• As the liquid is absorbed, add more stock and stir to prevent the mixture sticking to the base.
• When the squash and rice nearly tender, and a little more stock. Cook, uncovered for 5 -10 minutes.
• Stir in the Parmesan cheese and parsley and serve.