Tuesday, November 9, 2010

Soor Furfur

Soor Furfur
(Coarsely ground yellow cornmeal cooked with meat)

4 tablespoons of cooking oil (olive or vegetable oil)
1 large onion, chopped into small pieces
2-3 lbs lamb shoulder meat, cut into medium pieces
4 cloves of garlic, chopped very fine
5-6 large fresh roman tomatoes cut into small pieces
½ teaspoon of cumin powder
½ teaspoon of coriander powder
¼ teaspoon cardamom powder
Salt to taste (for both the meat and cornmeal)
7 cups of water
1 medium size green pepper, chopped into small pieces
1 eggplant, diced into medium pieces
2 cups of c
oarsely ground yellow cornmeal 
1 tablespoon chopped fresh cilantro leaves

Heat the oil over medium heat.  Add the onions, garlic and lamb pieces; stir until it starts to sizzle, then add the tomatoes.  Cook for about 5-10 minutes or until all the liquid is absorbed/evaporated.  Add the cumin, coriander, cardamom and salt; stir for 1 minute then add the water and simmer until the meat is half-cooked.  Add the green pepper and eggplant. Bring the content to boil and add the cornmeal slowly, little by little and whisk in the sauce.  Make sure that there are no lumps. Constantly stir until the cornmeal is incorporated in to the meat sauce, add the fresh cilantro.  Cover and put in an oven preheated to 350 degree Fahrenheit for about 30-40 minutes.

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