Foodie and cookbook Author Fatima Sydow and her sister Gadija Sydow Noordien have a range of mouthwatering Eid dishes in their book Cape, Curry and Koesisters.
The book is the perfect guide to help with your Eid preparation, which often includes hours, perhaps even days, of preparation.
Eid Leg of lamb
We could only afford a leg of
lamb once a year and that was during Eid.
It was such a special treat, and
I grew to love the big bone in the centre that holds all the meat together.
Somehow, for me, that big bone was the prize of the day.
To find a quiet
little corner with a ‘do not disturb’ look on my face was not an easy task with
a house full of family and friends, but I would always find one.
And it was
always worth it. Today, all grown up, I happily pass on this uniquely happy
experience to whoever is drooling for that prized bone.
Ingredients
- 1 large leg of lamb (about 3 kg)
- 8 small cloves garlic, peeled
- Salt and freshly ground black pepper to
taste
- 60 ml (¼ C) oil
- 4 onions, quartered
- 1 sprig fresh rosemary (optional)
- 3 carrots, peeled and halved
Method
1. Using
a sharp knife, make 2-cm deep incisions into the leg of lamb at different
points all over the joint. Take the peeled garlic and push one piece of garlic
into each hole until all the holes are filled. Next, season the
lamb with lots of salt and freshly ground black pepper.
2. In
a large pot, heat the oil until very hot, then place the leg of
lamb in the pot with the onions, rosemary sprig and carrots. Brown the
meat on all sides, and the veggies as well, which will ensure a deep, rich flavour.
The browner the better!
3. Add
750 ml (3 C) hot water to the pot and bring up to a boil. Turn the heat down to
medium, close the pot with the lid and allow to cook slowly. After an hour
the water will have almost cooked away, so add another 500 ml (2 C) hot water
and allow to cook for another 3 hours.
4. Take
the meat out of the pot, transfer it to a heatproof dish and cover with foil to
allow the meat to rest. Strain the leftover juices into a smaller pot, place on
the hot stove, add 15 ml (1 T) cake flour and stir until the gravy has
thickened and is glossy and yummy. Or add 45 ml (3 T) Bisto gravy granules
mixed with a little water. You can even stir in 5 ml (1 t) granulated coffee –
yes, it’s yummy!
5. Cut
the meat into slices and immediately pour half the gravy over the meat to keep
it moist. Cover the meat with foil until ready to serve. Pour the rest of the
gravy into a gravy bowl and serve hot with roasted vegetables and Sweet Yellow
Rice.
Tip
Leg of lamb is expensive so keep it
simple and let the delicious meat flavour come out by using these basic aromatic
ingredients. Do not overdo it with too many spices.