Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lamb
Fufu
Utensils
For a casserole dish with a lid
How it's done
Lamb
Heat the oil in a cooking pot. Brown the meat in batches for approx. 4 mins. per batch, remove from the pan, season with salt. Reduce the heat, sauté the onions and garlic for approx. 5 mins. Add the tomato puree and harissa, cook briefly, season. Add the tomatoes and stock, bring to the boil, reduce the heat, return the meat to the pan. Cover and cook on a low heat for approx. 1½ hrs.
Fufu
Mix the potato starch with 100 ml water, set aside. Bring the rest of the water (500 ml) to the boil in a wide pan. Stir in the semolina using a whisk and continue stirring. Add the potato starch, stir in using a wooden spoon, stir for approx. 5 mins. until you have a smooth puree. Serve the fufu with the lamb stew, sprinkle with coriander.
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