Ooohh.. I’ve never heard of that before. Will put on the “list of new food to cook”. Thanks!
Cleaning up the kitchen is part of cooking. Not only is it easier to cook and bake in a clean kitchen, but clean surfaces and storage containers will keep you healthier and safer.
Take some time to learn these easy tips and preventative measures and before you know it your kitchen will be automatically cleaner and less cluttered. Make cleaning second nature and you’ll save time and money.
So take that weekend off cooking, do some cleaning instead. I know you know that it is about time for it.
If you want to do more reading, see Food Safety for additional storage and cleaning tips.
Thank you kuning pening for submitting this recipe!
Photo for illustration purposes.
1/2 cup plain yogurt
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 teaspoon ground mace
1 teaspoon cayenne pepper
5 pounds boneless mutton shoulder, cut into 1/4-inch-thick strips
Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
Heat a large skillet over high heat. Cook the mutton strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
P.S. I will have it with some sliced cabbage, onions and tomatoes stuffed in pita bread and serve with hummus (can be store bought if making it is a hassle).
..to cook French and Middle Eastern food.