Have you ever asked, “Is this the Sallah for ram?” Yes, this is it. This is the time rams are paraded and sold to mark the Eid celebration.
An abundance of ram calls for delicious recipes that everyone would enjoy. From breakfast to dinner, these recipes have got you covered.
Ram Stir Fry
Stir-fries are easy to cook and quick to put together. The recommended cut of beef for a stir fry is Rump, Sirloin, Flank, T-Bone. If you don’t know what cut of the beef you have, make sure you cut against the grain while slicing the beef-slice against the direction of the beef fibre. Cutting beef against the grain will make it tender. You can also tenderise the beef by sprinkling it with baking soda, mix together and let it sit in the fridge for 30 minutes. Rinse
and pat dry, this will make the beef softer.
Ingredients
Vegetable oil
1 Garlic clove
1 Medium-Sized onion
200g Beef
2 Large Red Bell Pepper
1 Large Green Bell Pepper
3 Large Carrots
3 Stems Spring Onions
Tomato Puree
Stock
Instructions
Place wok to heat over high heat. Add vegetable oil and onions, sauté.
Next, add garlic and cook for a few seconds.
Add the beef and chilli, then stir fry on high heat till it changes colour from bright red
to a deep brown.
Add Bell Peppers and Carrot, continue to stir fry over high heat for 30 seconds.
Add tomato puree and cook for 3 minutes, add some stock and taste. Add spring
onions and serve immediately.
Ram-stuffed Savoury Pancake
Add a savoury touch to your pancakes this Eid by making it savoury and stuffing it with some beef and vegetables. This is perfect as a fully loaded breakfast but there are no rules, you can enjoy this anytime.
Pancake Ingredients
2 cups of flour
1 1/2 Cups of water (use discretion too)
1 Tablespoon Pepper / Paprika (ground)
1 cup of Powdered Milk
Sugar (Use discretion)
3 Eggs, cracked in a bowl
1 Teaspoon Vanilla Essence
1/2 Teaspoon of salt
Vegetable Oil
Filling
Ram meat, cut in thin, byte sizes
Onion, sliced
Green Bell Pepper, thinly sliced
Red Bell Pepper, thinly sliced
3 Carrots, scraped and Julienned
2 Scotch Bonnets
1 Teaspoon Ginger, minced
Salt (use discretion)
Stock Cube (use discretion)
1 Teaspoon Curry
1 Teaspoon Thyme
1 Teaspoon White Pepper
Vegetable Oil
Filling preparation
Heat oil in a large frying pan, add onion and ginger, for 5 minutes till the Onion is translucent. then transfer to a plate.
Next, add Bell Peppers and Carrots and Stir-fry for 3-4 minutes then transfer to another plate.
Next, add Beef and chilli to the pan, then stir-fry on high heat for 2 minutes. Return
the fried onions and peppers and carrots. Taste and adjust seasoning if necessary. Transfer to a plate to cool off while pancake is cooking.
Pancake preparation
In a large bowl, add 2 cups of sifted all-purpose flour, add powdered milk, ground sugar (according to your preference), ground pepper or paprika (this gives a nice red colour and a bit of heat but is optional) and a pinch of salt. Stir with a whisk to combine properly.
In a bowl, break and whisk 3 medium-sized eggs, add 11/2 Cups of lukewarm water,
Vanilla Essence, and mix together.
Make a well in the centre of the bowl of flour, add half of the liquid mixture, and combine. Gradually add the rest of the liquid mixture and combine till you achieve a smooth batter.
Give the batter some time to rest-ideally for about 10 minutes – this will ensure that whatever gluten has developed while mixing the batter can relax.
Heat a small frying pan and add a teaspoon of oil or lightly brush the pan with butter.
You can also use a spray oil.
Using a scoop or jug, pour in a little portion of the batter into the pan, enough to coat the pan, tip the pan around from side to side so that the batter spreads evenly and cook for about a minute.
When the pancake batter bubbles a bit at the top and the edges get brown and lift from the pan; that’s when you know its cooking.
Flip the pancake to the other side till you achieve your desired brownness.
Spoon beef onto the middle of the pancakes and fold in on both sides.
Ram pepper soup
Pepper soup is a great idea, anytime and it is perfect for celebrating this Eid. Pepper soup can
be made with any protein of choice but for this season only ram meat would do.
Ingredients
300g Ram meat (skin on)
4 Cups water
4 Tablespoons Pepper soup spice mix
Scent leave
½ Teaspoon Ginger paste
1 Medium-sized Onions
2 Stock cubes
Salt to taste
2 Scotch Bonnets
½ Teaspoon Cameroon Pepper
INSTRUCTION
Cut Ram meat into byte sizes. In a deep pot, add the stock cube, water, Ram meat, salt, Cameroon pepper, ginger paste.
In a blender, add some water, the scotch bonnet and onions, blend till smooth and add to the pot of broth. Cover the pot and bring to a boil. Allow cooking for about 25 minutes till beef is almost tender.
Add Pepper soup spice mix and cook for 10 more minutes. Add scent leaves and allow to simmer. It is best served hot.
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