This dish is close to my heart. It brings me good memories. I’m very close to my Mom Elizabeth and growing up, I didn’t eat anything my Mom didn’t eat. LAMB was one of those things she didn’t eat. Then one day, she and my sister Belinda visited my brother’s then girl friend. She cooked the lamb and my mother, ate it and liked it! Years later, I called my mother and while we were on the phone talking somehow, lamb came up. I told her how I was still not eating lamb. Guess was she said, oh I eat it now.
You can imagine my surprise, I said to my Mom, You can’t do that! You are the reason why I don’t eat lamb. You just can’t go back and eat lamb. She was laughing when she told me, well, she eats it now, so why don’t I also start eating it too.
So, I told her sense she is now eating lamb, I am going to use lamb for one of my recipes. So this is for you Mom. I hope you all enjoy it too!
DELICIOUS LAMB DISH WITH ABOLO (EWE STEAMED SWEET POTATO CORN BREAD)
TOTAL TIME: 2 hours
Prep: 35 min
Cook: 1 hrs 25 min
Pre-heat oven to 430 degrees. On low heat, in a large pan, add the lamb chops, rosemary, thyme, sage, ginger, garlic, 1/2 cup of water, salt and pepper to taste. Cover and simmer for about 10 min. Remove from heat, transfer the meat to a plate, reserve the
broth, In a heavy pan, Heat 1 tablespoon olive oil, add the meat and saute both sides for about 2 minutes each.
Put the meat into the oven and let it cook for 20 minutes. In a heavy large pan, on medium heat, heat 1 tablespoon coconut oil. Add the onions, cook for about 2 minutes. In a blender, add broth make sure you take sprig out. Add fresh pepper, tomatoes and blend until smooth.
Stir in the blended sauce to the onions. Cook for about 3 minutes, stir in the tomato paste, cayenne pepper, and nutmeg. Let it cook for about 3 minutes. Stir frequently. Take the lamb loin chops out of the oven. Add lamb loin chops to the sauce, add salt and black pepper to taste, Add the water to the sauce, stir and bring it to a boil, stirand cover, and lower heat to low , let it slow simmer for about 50 minutes, until lamb is tender.
Stir occasionally, adding water if it gets dry. Lightly season the lamb rack with salt and pepper. Heat 1 tablespoon coconut oil in a large pan, brown the lamb on the top side for 2 minutes. Put it in the oven, and let is cook for 4 minute. Keep cooking, lower the oven to 375 and let it cook for 11 to 16 minutes more. If you are an African, 23 minutes! Hahaha!
Anyway, we Africans like it that way, no pink anywhere. When everything is cooked, and it is about 10 minutes to serve, heat the remaining coconut oil on low heat. Add the mushrooms, cook for 3 minutes stir in the parsley. Garnish and serve with Abolo-steamed sweet potato corn bread, polenta or sweet potato.
Note: make sure the lamb rest for 10 to 15 minutes before you cut it.
About Afia Annebasua
I was born on a Friday in Accra Ghana. Tradition says, if you are born on Friday, your first name will be Afia.
Growing up with my mother, older brother Dela, and two older sisters Belinda and Evelyn we cooked everything from scratch. Since the age of seven I found myself in the kitchen much of the time helping cook traditional meals with the family.
After receiving a degree in fashion, I moved to the United States. Still craving the foods I grew up with, it was difficult to find all of the ingredients to prepare traditional meals. I remember calling my brother Dela in Ghana complaining about missing our favorite foods such as African yams. His answer was “Eat Potatoes”. That was unacceptable to me!
Also somewhere along the way I became health conscious and wanted to prepare healthier dishes. So, what is an African girl out of Africa to do? I took big brother’s advice and developed my own way of preparing African cuisine a with fresh, healthy, delicious, and flavorful exotic style. I had to improvise with some traditional ingredients while sticking with the traditional recipes and adding a modern twist.
Being fashion conscience, I like to blend current trends with African culture. Those who know me will agree that I’m eclectic in my style, that fashion and design are a big part of my lifestyle. You see it in the way I decorate my home and the way I blend styles of the old and the new with a sense of African culture.
“Taste Africa in Style” is about a life style. It shows my great passion for blending African tradition with modern style and allows me to share my love of cooking traditional, healthy, and tasty meals. My hope is that people will be able see the beauty of “Taste Africa in Style” as I do. Enjoy!