Sunday, 13 March 2011

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.


Sunday, 6 March 2011

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.





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