Saturday, June 21, 2008

Mbuzi wa kitungu sumu na viazi tamu (Garlic-roasted lamb or goat meat)

Serves 6.

  • 3 pounds (1 1/5 kilograms) lamb or goat meat
  • 4 large sweet potatoes
  • 6 turnips
  • 8 cloves garlic
  • 2 sprigs fresh rosemary, or 2 teaspoons dried
  • 2 teaspoons olive or maize oil
  • salt and pepper
  • Preheat the oven to 330 deg. F (160 deg. C).
  • Slice the garlic cloves in half, lengthwise. Peel the potatoes and cut them into 1 inch (3 cm) dices.
  • Use a sharp knife to trim the fat from the lamb or goat meat.
  • Add a pinch of salt and pepper.
  • Make slits of 1 inch (3 cm) deep all over the meat.
  • Push a few rosemary leaves or a garlic half into each of the slits, using all of the rosemary and most of the garlic.
  • Take a large pan and add the oil, turnips, potatoes and the rest of the garlic.
  • Put it in the oven and let it coat well.
  • Move everything to the side of the pan and put the meat in the middle.
  • Roast everything for 1 1/5 to 2 hours.
  • Turn the vegetables a couple of times.
  • Then put the vegetables and potatoes on a dish and keep them warm.
  • Put the meat on a second dish, cover it with foil let it stand for 5 minutes.
  • Then slice the meat and serve everything.

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