Mama Joyce's Lamb Stew and Steamed Bread
Mama Joyce plays an integral part behind-the-scenes at Expresso, and everyone loves her cooking!
Ingredients:
- 1 kg stewing lamb
- 2 Tbsp oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 1 bell pepper, chopped (optional)
- 2 tomatoes, chopped (or 1 can of chopped tomatoes)
- 2 Tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- Salt and black pepper to taste
- 4 cups water or beef stock
- Fresh parsley or coriander for garnish (optional)
How To Make Lamb Stew
- In a large pot, heat the oil over medium-high heat.
- Add lamb and brown on all sides.
- Remove and set aside.
- In the same pot, add the onion, garlic, and ginger.
- Cook until onions are soft and golden.
- Stir in paprika, coriander, cumin, and tomato paste.
- Cook for 2 minutes.
- Return lamb to the pot.
- Add tomatoes and enough water or stock to cover everything.
- Season with salt and pepper.
- Cover and simmer on low heat for about 1.5 to 2 hours, or until lamb is tender.
- Stir occasionally and add water if it gets too thick.
- Add carrots and potatoes (and bell peppers if using).
- Cook for another 30–40 minutes until vegetables are tender.
- Taste and adjust seasoning.
- Garnish with fresh herbs if desired.
Ingredients:
- 3 cups all-purpose flour
- 1 packet (7g) instant dry yeast
- 1 tsp salt
- 1 Tbsp sugar
- 1 ¼ cups warm water
- 1 Tbsp vegetable oil (optional, for softness)
How To Make Steamed Bread
- In a large bowl, combine flour, yeast, salt, and sugar.
- Add warm water gradually while mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- Grease a metal or enamel bowl/pan that fits into your pot.
- Place the dough inside and let it rise again for about 20–30 minutes.
- In a large pot, add water (about 1/4 of the pot), bring to a simmer.
- Place the bowl with dough into the pot, making sure the water doesn’t touch the dough.
- Cover tightly with a lid (you can wrap the lid with a clean cloth to absorb steam droplets).
- Steam for 45–60 minutes.
- Do not lift the lid during the first 30 minutes.
- Insert a skewer or knife — if it comes out clean, it’s done.
- Slice and serve warm with lamb stew.