Ingredients:
Corn on the cob - 8 (corn removed from cob and set aside)
Lamb - 200 gms (minced)
Onion - 1 (finely chopped)
Red pepper -1 (finely chopped)
Tomatoes - 2 (peeled)
Sugar - 1tsp
Paprika - 1 tsp
Lard - 2 tbsp
Vegetable stock - 2 cups
Salt to taste
Method:
Corn on the cob - 8 (corn removed from cob and set aside)
Lamb - 200 gms (minced)
Onion - 1 (finely chopped)
Red pepper -1 (finely chopped)
Tomatoes - 2 (peeled)
Sugar - 1tsp
Paprika - 1 tsp
Lard - 2 tbsp
Vegetable stock - 2 cups
Salt to taste
Method:
- Melt the lard in a frying pan and add the finely chopped onion, tomatoes and pepper.
- Now add the lamb and cook until browned then add the sweet corn, sugar and 2 cups of vegetable stock.
- leave to cook until the sweetcorn is tender.
- Now blend the mixture into a chunky but well mixed paste.
- Spoon onto the corn leaves and wrap into small parcels.Simmer for about 15 minutes in a saucepan.Serve hot.
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