Caderade (Portugese)

 

Serves 6-8

Ingredients

2k lamb cut into cubes

Juice of one lemon

salt and pepper

1 dessertspoon of cumin seeds or pepper seeds

1 teaspoon grated fresh ginger or powdered ginger, or more to taste

4 cloves garlic, grated

about 6 tablespoons oil

Lots of white wine, beer, or stock (or a mixture, but don't mix the beer and wine...).

2 onions

5 medium potatoes

2 tomatoes

1 green pepper

1 large carrot

A handful of green beans

Method

Marinade the meat overnight in lemon juice, grated garlic, grated or pwdered ginger, pepper or cumin seeds and salt and pepper.

Fry the meat in a little oil (about 2 tablespoons) for 5 minutes.

Cover with the wine, beer or stock and simmer for about an hour.

Slice the onions, potatoes, tomatoes, carrots and green beans.

Put a little oil in a big saucepan.

Make layers of all the ingredients starting with the onions or the tomatoes.

You could start with a half of the tomatoes, then add a third of the potatoes, then the beans, then a third of the meat, then half of the onions, then back to the potatoes, and so on.

Add a bit of liquid but it doesn't need to cover everything in the pan.

Put on a tight lid and cook for about an hour on a medium low heat, if you don't have alid that fits properly put in foil on first and the lid on top of that - but it might not work as well.

Don't stir, but you can shuffle a spatula or wooden spoon around the base every now and then to make sure it's not sticking

pictures by Sioux Hurman © 2009