Ras koruf

Name: Ras koruf
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g trimmed boneless lamb cheeks prepared by a butcher; 150 g onion; 300 g tomatoes; 100 g celery; 20 g unsweetened unsalted peanut paste; 10 ml sunflower oil; 1.5 litres drinking water, plus more as needed; Up to 2 g salt, A pinch of black pepper, A pinch of chilli

🥣 Brothy lamb-cheek soup with tomato, celery and a little peanut paste.

Ingredients

600 g trimmed boneless lamb cheeks prepared by a butcher
150 g onion
300 g tomatoes
100 g celery
20 g unsweetened unsalted peanut paste
10 ml sunflower oil
1.5 litres drinking water, plus more as needed
Up to 2 g salt, A pinch of black pepper, A pinch of chilli

Preparation

Buy butcher-prepared boneless trimmed lamb cheeks, keep chilled. Chop onion, tomatoes and celery; keep raw-meat equipment separate.

Soften onion in oil five minutes. Add cheeks and lightly brown about five minutes without burning.

Add tomatoes and celery and cook five minutes, stirring. Add 1.5 litres water and pepper and chilli.

Bring gently to simmer and cook partly covered about two hours fifteen minutes, maintaining broth with hot water if necessary. Extend until meat is fully cooked and fork tender.

Dilute peanut paste in a little broth and stir in. Simmer ten minutes, stirring, keeping a soup rather than dry stew.

Taste and add salt as needed, divide four generous bowls. This is an explicit boneless domestic adaptation, without whole-head preparation.