Happy Sallah to my muslim readers! Ram is usually the meat of choice in Nigeria during Sallah. Not sure what the background is and I would appreciate any feedback in the comment about why Ram is the meat of choice. The ram is typically grilled on open fire or boiled and fried till all the juiciness is gone. It was always the preferred treatment for Sallah ram. Today, I decided to do things a little differently and pan sear the ram first. There is a lot of tenderising the meat that enables it cook better. Nevertheless, if you want to make your sallah party a fine dining affair, try this simple recipe.
Recipe for Pan Seared Ram and Mashed Potatoes
Ingredients
1 pound of Ram Meat
3 Large Irish Potatoes
1 teaspoon of black pepper
2 tablespoons of butter
1 tablespoon of Vegetable Oil
1 tablespoon of Plain Yoghurt
3 garlic cloves
1 small piece of ginger
4 scotch bonnet peppers
1 tablespoon of Ketchup
A handful of chopped Onions
A pinch of basil (substitute with scent leaves)
Seasoning Cubes
1/2 cup of milk
Tools
Mixer or Spatula
Pots
Pans
Blender
Method
Blend the scotch bonnet peppers, garlic and ginger and set aside.
In a bowl, season your ram with the basil, black pepper, and the blended pepper mix and allow to sit for about 30 minutes -1 hour. Pierce the ram with a fork to make sure the seasoning sips through the meat.
Peel and bring your potatoes to boil in a separate pot. (You can also skip peeling before boiling and peel it after boiling. It is easier that way.)
Once the potatoes are boiled, mash them with butter, milk and a pinch of chicken seasoning.
If you have a mixer, you can use that to whip your mashed potatoes for a fluffier texture. If not your hands and a spatula should do the trick.
Preheat your oven to 370F.
In a pan, pour in your vegetable oil and your butter and allow to heat up on medium heat.
Pour in your chopped onions and sauté in the butter.
Add your seasoned ram and it’s juices and allow to brown on both sides.
Cover the pan with foil paper and pop it in the oven for about 10 minutes. (Ensure that your pan is oven friendly if not, transfer to a baking tray)
Bring it out and add more seasoning cubes if necessary, add your ketchup and stir in your yoghurt in small quantities so it does not curdle in the pan.
Once your yoghurt has been stirred in, pop it in the oven again for another 15 minutes.
Turn the ram on the other side and pop in the oven again for an extra 10 minutes. Pierce the meat on all sides to check if the ram is done and serve with the mashed potatoes.
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