In Swahili: nyama ya mbuzi (meat of lamb), mukimo, and kabichi
As Mariah Stone, from Nairobi, Kenya, taught Lindsay Sterling in Freeport, ME, December 2015
Serves: 4
Cooking time: 1 hour
3 large russet potatoes, peeled
1 red onion, sliced into thin half-moons
2-3 Tbsp olive oil
4 tomatoes, medium dice
1 small bunch fresh parsley, leaves picked and roughly chopped
1/4 cabbage, shaved thinly
1 lb. lamb meat, cut into 1/2 inch chunks
2 cups water
1 1/2 tsp + 1 Tbsp salt
1 ear of corn, shucked and kernels sliced off the cob
16 oz. fresh or frozen peas
1/2 bouillon cube or 1/2 tsp Better than Bouillon
1 bunch green swiss chard or spinach, stems removed
Boil potatoes until soft.
In a large saute pan on medium heat saute half the onions in oil until golden and soft. Add lamb, stirring occasionally so that all sides turn brown. Add half of the tomatoes, and cook with the lid on for 15 minutes. Stir, add half of the parsley, 2 cups water, and 1 tsp salt. Continue cooking with the lid on until the chunks of tomato disappear and the water evaporates. The lamb is done when there is just enough sauce to moisten the lamb pieces.
In another large saute pan on medium heat, saute the rest of the onions until soft. Add cabbage. When cabbage becomes soft, add the rest of the tomatoes, parsley, and 1/2 tsp salt. Cook and stir 20-30 minutes until tomatoes disintegrate and turn the cabbage golden orange. Stir in 1/2 bouillon cube.
When potatoes are almost all the way cooked, add 1 Tbsp salt, peas, and corn to the potato water. After 2-3 minutes, add the swiss chard leaves. Submerge and let cook for 2 minutes. Strain the vegetables. Remove chard from the rest of the vegetables, chop roughly on a cutting board, and return it to the pot along with the potatoes, peas, and corn. Using a a potato masher, mash the chard into the peas, corn and potatoes until the mixture turns green and the potatoes are mashed.
On each plate, serve a large scoop of each: mashed potatoes, meat with sauce, and cabbage.
Copyright Lindsay Sterling 2015
