Montenegrin Brav u Mlijeku/Lamb in Milk#EatThe World

Montenegrin lamb in milk is a wonderful and traditional one pot meal dish. It is easy to make and the meat comes out perfectly tender. I have enjoyed this dish when I visited the Balkan countries. The meat & veggies are cooked in milk and that gives this dish a unique taste. I really love the flavor of the fennel in this dish.

Recipe adapted from here
Serves 3 as a complete meal
Ingredients
4 Cloves Garlic - minced
½ Cup Finely Chopped Flat Leaf Parsley - see notes
1 Teaspoon Fennel Seeds/Saunf
2 Tablespoons Extra Virgin Olive Oil
500 Grams Lamb/Mutton - cut into bite size pieces
1 Cube Veg Seasoning
½ Teaspoon Salt or to taste
1 Teaspoon Whole Black Peppercorns
2 Small Whole Potatoes -
1 Large Carrot - cut into large pieces
1½ Cups Milk
2 Rosemary Sprigs
Method

Using a mortar and pestle place the garlic, flat leaf parsley, half of the black pepper corns and fennel seeds, crush to form a coarse paste.
In a Dutch oven, heat the olive oil and add in the garlic paste, remaining whole peppercorns cook until fragrant a minute.
Raise the heat and add in the lamb pieces, and brown the meat all over. Remove the lamb and season with salt and pepper.
Add about ½ cup of the milk to the pot and scrape up any browned bits, deglazing the pot for about 2 minutes.

Add the remaining milk, rosemary, seared lamb and its juices as well as the seasoning cube and vegetables. Bring to a simmer and then cover and cook until tender about an hour and more or until the meat is tender.
Using a slotted spoon, transfer the lamb and veggies to a bowl and discard the rosemary sprigs.

Boil the milk over high heat until reduced by half.
Puree the milk sauce in the pot with an immersion blender or in a regular blender. Put the sauce back in the pot and add the lamb  and veggies back in, simmer until everything is warm.
Season with salt and pepper and garnish with parsley or coriander leaves.

Serve warm with some bread or steamed rice for a delicious Montenegrin meal. This was so delicious, do try this recipe
My Notes
Did not have Flat Leaf Parsley so substituted coriander leaves in this dish. I have added whole peppercorns to give this dish a fresh pepper taste.

Labels: Main Dish , Stew, Montenegro, Eat the World, Lamb, Mutton, International Cuisine, Milk

Check out all the wonderful Montenegro recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Montenegro.

• Sneha of Sneha's Recipe made Montenegrin Brav u Mlijeku / Lamb in Milk
• Amy of Amy's Cooking Adventures brings us Pečena Piletine Sa Rižom (Baked Chicken & Rice)
• Wendy of A Day in the Life on the Farm grilled up Ražnjići (Montenegrin Meat Skewers)
• Cam of Culinary Cam served up Scampi Buzara 

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Doi Gobhi/Yogurt Cauliflower#SoupSwappers

This is a Bengali cuisine dish which is a mildly spiced. In Bengal cauliflower is also called fulkopi. This is a very different way of preparing the regular cauliflower for a main course meal and the fried cauliflower with curd/yogurt combination tastes great. In this dish there is no onion or garlic and still taste delicious. Do try this you will definitely love this dish.

Ingredients

To Boil The Cauliflower
1 Medium Head Cauliflower
¼ Teaspoon Salt
¼ Teaspoon turmeric powder
Other Ingredients
3 Tablespoons Oil
3 Green cardamom
1 Bay leaf
3 Cloves
1 Small Stick Cinnamon
2 -3 Green Chillies
½ Teaspoon Garam Masala powder
1 Tablespoon Desi Ghee
To Make A Paste
1 Cup Yogurt/Curd - whisk it well
1 Cup Water
1 Teaspoon Red Chilly powder
½ Teaspoon Cumin powder
¼ Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Sugar
Salt to taste

Method

In a pan of water add the turmeric powder and salt bring this to a boil, when the water boils add the cauliflower florets and boil it for 3- 4 minutes. Strain the cauliflower in a colander and keep aside.

Heat oil and add all the whole spices, when they start to sizzle add the boiled cauliflower and fry for 2- 3 minutes in medium high flame till the cauliflower get slightly charred. Take out the cauliflower on to a plate and keep it aside. 

Whisk the ingredients of the paste well in a bowl.

In the same pan add the paste to the pan on low flame. Stir it with a whisk continuously for 3 - 4 minutes or until this mixture comes to a rolling boil. 

Now add the fried cauliflower and mix it well.
Add the slit green chillies. Cover with a lid and let it boil for 5 minutes on low flame. 

Then add in garam masala powder and the desi ghee, give it good mix, let it simmer for a minute or two. Switch off the flame. 

Garnish with coriander leaves.

Enjoy hot with steam rice or crusty bread or roti. 

Labels: Cauliflower, Keto, Low Carb, Healthy, Stew, Main course, Soup Swappers, Indian, No Onion No Garlic, Vrat

For Soup Swapper this month our theme is "Vegetables".  

• Palatable Pastime: Broccoli Cauliflower and Cheese Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup 
• Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower 
• Magical Ingredients: Immune Boosting Detox Soup
• Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles 
• A Day in the Life on the Farm: Polish Vegetable Soup

Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos 

Nawabi Mutton Paya Stew#SoupSwappers

Nawabi Mutton Paya Stew is a Keto/Low Carb recipe cooked in creamy nutty gravy to tantalize your taste buds. A very unique recipe to try on your weekends. This is a famous Hyderabadi stew recipe made using mutton/lamb trotters and cooked along with a paste of roasted nuts. This is a super delicious and creamy stew, try it and you will love it!

Serves 7 - 8
Ingredients
To Cook The Paya
6 Mutton Paya/ Lamb trotters
1 Teaspoon Turmeric powder
1 Teaspoon Ginger Garlic paste
1 Teaspoon Salt
2 Cups Water
For The Gravy / Stew
To Fry & Grind To Fine Paste
1 Medium Onion - sliced
30 Whole Cashewnuts
40 Whole Almonds
20 Whole Pistachios
6 Green Chillies
2 Teaspoon Desi Ghee
3/4 Cup Yogurt
Other Ingredients
2 Tablespoons Desi Ghee
½ Teaspoon Shahajeera/Caraway seeds
½ Teaspoon Whole Gree Cardamoms
3 Sticks Cinnamon
2 Cloves
½ Teaspoon Whole Black Peppercorns
1 Tablespoon Ginger Garlic Paste
½ Cup Fresh Cream
½ Teaspoon Garam Masala powder
½ Teaspoon Teaspoon White or Black Pepper powder
Chopped Coriander Leaves to garnish

Method

Rub the paya well with whole wheat flour, rubbing the flour on the skin to remove any hair. Then wash them well in clean in running water 3 - 4 times.
Add the paya to a pressure cooker along with turmeric powder, salt, ginger garlic paste, water, take one whistle on high flame , lower the flame and keep on 25 - 30 minutes or till the trotters turn 90% tender. Once cooked keep aside.

In another pan heat ghee sauté the onions, cashew nuts, almonds, pistachios peeled, green chilies till the onion are translucent, taking care not to brown them or else it will change the color of the stew. Once cooled grind this with the yogurt to a fine paste. Keep this aside. 

In same pan add 2 tablespoons ghee to it add all the whole spices like shahajeera, cardamom, cinnamon sticks, cloves and black peppercorns, sauté for a second. Add ginger garlic paste, sauté till raw smell disappears. Now add the ground paste and sauté till raw smell of nuts disappear. Add the cooked trotters and all the stock cpook for 3 -4 minutes. Then add a cup of water ( or according to the gravy consistency) and salt to taste. Cook till trotters turn tender. When trotters turn tender then open lid and add chopped coriander leaves, fresh cream, garam masala powder and pepper powder mix it wel and cook under low flame covered for 5 minutes, stirring in between.

Nawabi Mutton Paya Stew is ready to serve.

Enjoy it along with pulkas or paratha or rice.
Labels: Stew, Paya, Trotters, Mutton, Soup Swappers, Fresh Cream, Hyderabad, Keto, Low Carb, Healthy, Main course, Indian

For Soup Swappers our theme is Milk & Cream Soup/Stew

• Broccoli Cheese Soup in a Bread Bowl by A Day in the Life on the Farm
• Cream of Tomato Soup from Karen's Kitchen Stories
• Nawabi Mutton Paya Stew from Sneha's Recipe

Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives#EatTheWorld

Traditionally, tajin sfinari bil zaytun is cooked stove top and then baked in an oven, a clay pot is used, which is later transferred to the oven. This colorful, its combination of carrots and green olives has a unusual mix of flavorings, like caraway seeds, lemon juice, cinnamon, harissa paste and parsley.

Tagine in Libya doesn't refer to the distinctive Morrocan cooking vessels, it just means casserole. 

Serves 3 -4
Ingredients  
½ Kg Boneless Lamb / Mutton - cut into 2" cubes
500 Ml Lamb Bone Stock / Chicken Stock or Water
500 Grams Carrots - sliced diagonally into thick pieces
1 Medium Onion- chopped
1 Teaspoon Grated Ginger
1 Stick Cinnamon
1 Teaspoons Caraway Seeds / Shahjeera
Salt & Black Pepper powder - to taste
½ Cup Pitted Green Olives
1 Heaped Teaspoon Harissa - I used homemade Harrisa
For Serving
Olive oil
Juice of one lemon
½ Cup Chopped Parsley

Method

Place the onion, cinnamon and caraway seeds in the pot ( I used my mud pot) with olive oil, and stir on medium heat.

Add the diced lamb, stirring occasionally until it is evenly browned. Add the stock. Cover and leave to cook on a medium heat until the meat is just done, at this point the stock should be reduced to about half the amount (concentrated). Remove the meat from the pot with a slotted spoon and strain the liquid through a sieve (fine enough to catch the caraway seeds). 

Add the meat, stock to same mud pot. Add in the carrots, cover the pot tightly with foil, and place in the oven for about 45 minutes at 200°C. When the carrots and lamb are fork tender, add the harissa and mix it in the sauce. Scatter olives on top and place the pot in the oven for about 10 minutes without a cover. 

When some of the sauce has evaporated and the lamb has browned slightly, remove from the oven. Don't let it dry out!
Stir in the fresh lemon juice over it and drizzle generously with olive oil, then garnish with chopped parsley.

Enjoy warm with bread to soak up the sauce.

Labels: Lamb, Libya, Mutton, Stew, Baked, Carrots, Olives, Main course, Eat the World, Sunday Funday

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Libyan Cheese Dip 

Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 

Palatable Pastime: Maghreb Chicken and Vegetable Stew 

Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone)  

Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 

Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce 

Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories

Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal#EattheWorld

Lesotho chakalaka and pap-pap is a very typical meal. The national dish of Lesotho is Pap-pap, made from cornmeal. Chakalaka is a vegetable stew made with baked beans, peppers, carrots and onions, it's delicious. The Chakalaka is vegan and gulten free. You can make the Pap Pap also vegan instead of butter use vegan butter, substitute the milk with water. 

I made this chakalaka mild, add more chilly powder for chopped chilly for a spicy version.

Serves 3
Ingredients
For the Chakalaka/Vegan Vegetable Stew
1 Orange/ Ooty Carrots - grated
1 Medium Onion- thinly sliced
1 Cup Colored Bell Peppers - Orange, Red & Green - diced
¼ Teaspoon, Turmeric
1¼ Teaspoon Curry Powder
1 Teaspoon Red Chilly powder
1 Cup Baked Beans
1 Small Veg Stock Cube
2 Tablespoon Oil
For the Pap Pap
½ Cup Cornmeal
1 Tablespoon Heaped Butter
2½ Cups Boiling Water
½ Cup Milk
1 Cube Cheese 

Method

To Make The Chakalaka

Heat the oil and add the onions sauté till the onions turn translucent, add the dice colored bell peppers saute for a minute, add the grated carrots and saute till they wilt a little, now add the baked beans and all the dry spices - turmeric, red chilly and curry powder, the stock cube and ½ cup hot water , cover and cook for 7 - 10 minutes. 

Taste and then add salt if necessary. Switch off the flame. 

To Make The Pap Pap

In a large sauce pan add the water and butter, when it comes to a rolling boil add milk and the polenta, keep stirring till it form a lump free batter. Keep stirring for another two minutes. Then cover and cook for 7- 10 minutes, stirring after every 2 minutes, till all the water is absorbed. 

Add the cheese and a salt to taste give it a good mix. Pap Pap is ready.

Serve the Pap Pap with Chakalaka and Enjoy!!
Labels : Main course, Lesotho, African, Stew, Vegan, Gluten free, Coloured Bell Peppers, Carrots, Eat the World, Cornmeal, International Cuisine

Check out all the wonderful Lesotho dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Pandemonium Noshery: Butha Buthe - Spinach and Tangerine Soup 

Palatable Pastime: Lesotho Likhobe 

Magical Ingredients: Lesothan Chakalaka With Papa 

Making Miracles: Lekhotloane 

Sneha’s Recipe: Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal 

Amy’s Cooking Adventures: Borotho - Bread from Lesotho 

A Day in the Life on the Farm: Makoenva 

Cultureatz: Butha-Buthe, a Spinach and Tangerine Soup 

Kitchen Frau: Chakalaka with Pap (Vegetable-Bean Stew with Cornmeal Porridge)

Peas & Potato Stew#Soupswappers

This stew is a pure comfort food for the soul and it's sure to be a family favorite too. If you do no have fresh peas then frozen too will do which are always there in the freezer.

Serves 4
Ingredients
1 Cup Fresh Green Peas
3 Medium Potato - cubed - I used boiled potatoes
2 Medium Onion - finely chopped
2 Green Chillies - slit and de seeded
1 Teaspoon Ginger Garlic paste - mixed in ¼ cup water
2 Medium Tomatoes - blanched, skinned & chopperized
¼ Cup Tomato Puree
1 Small Vegetable Stock Cube
½ Teaspoon Level Sea Salt or to taste
2 Tablespoon Groundnut Oil or Any Vegetable oil of your choice
For the Dry Spices
1 Teaspoon Red chilly powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Coriander powder
¼ Teaspoon Turmeric powder
1 Tablespoon Chopped Coriander leaves for garnish
1 Teaspoon Sugar

Method

In a pot/kadai add the oil and ginger garlic paste. Cove the pan ( or else it will splutter and dirty the kitchen) on medium low flame let it cook till all the moisture evaporates and it starts to leave oil at the sides. Now add the finely chopped onions and slit green chillies , fry till the onions are translucent and start to change color. Add the tomato puree, chopperized tomatoes and all the dry spices, vegetable stock cube, salt and fry well till oil surfaces. Now add the fresh green peas ( and if you are using raw potatoes then add it) , add ½ cup water, give it a good stir, cover and cook till the peas are cooked. 

Once the peas are cooked add the boiled potatoes , sugar, add sufficient water to make stew gravy, give it good mix. Cover and let is cook for 5 minutes stirring after every 2 minutes. When the oil starts to surface, switch off the flame. 

Garnish it with coriander leaves and serve this fragrant, flavorful and delicious Peas & Potato Stew is ready to enjoy!!

We enjoyed this with Gurasa- A Sudanese Flatbread, this was a perfect combo.

Labels: Potato, Green Peas, Tomato, Stew, Vegan, Gluten free, Soup Swappers, Soup, Main course


For this month our Host is Wendy Klik of A Day in the Life on the Farm , who s also the brain child and creator of our group Soup Swappers. Since February is national potato month and national sweet potato month, she asked us to "Celebrate by sharing a soup or stew that features potatoes".

• Chicken Chili with Sweet Potatoes by A Day in the Life on the Farm
• Chunky Sweet Potato and Ham Soup by Sid's Sea Palm Cooking 
• Crockpot Sweet Potato Peanut Butter Curry Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• German Potato Soup by Making Miracles
• Peas & Potatoes Stew by Sneha's Recipe
• Peruvian Potato Soup (Locro de Papas) by Karen's Kitchen Stories 
• Potato Cauliflower and Peas Soup by Magical Ingredients 
• Spiced Sweet Potato-Red Lentil Stew by Culinary Adventures with Camilla 
• Spicy Chorizo Vegetable Soup by Palatable Pastime