DESCRIPTION:
This is a video about preparing a Ghanaian or West African Style dish, named Lamb shoulder and corned beef curry with basmati rice. The meat used for this dish was shoulder of lamb and corned beef. The shoulder of lamb was bought fresh from the butcher shop. It was chopped into medium sized cubes. In this dish, the lamb was boiled in hot water and then left to dry. The boiled chopped lamb shoulder is then reserved on the side, The remaining juice from boiling the lamb is also reserved. A pot is then filled with olive oil to saute the onions. Before the onions turn golden brown, a blended mixture of ginger and scotch bonnets are thrown into the same pan. When the onions are fully sauteed then chopped tomatoes and tomato puree (paste) is put in the pan. The spices are then applied to the premature curry. Garlic granules, stock cube (jumbo), malabar ground pepper, curry powder, smoked paprika and the boiled lamb juice, are added to the pot. The boiled chopped lamb shoulder is then added to the pot. Then the pot is left to simmer for awhile. After some time, the corned beef is added to the pot. The curry is left to simmer for a further 10 to 40 minutes at low to medium low temperature. This style of cooking is popular in the western region of Africa. This would include Ghana, Togo, Côte D’Ivoire, Burkina Faso, Benin, Nigeria, Cameroon, Liberia, Sierra Leone, Guinea, Gabon, Niger, Mali, Gambia and Senegal. This dish does not have to be used strictly. You can experiment with the ingredients and create you're own flavor or style. This is dish is also quite hot in terms of pepper, therefore be careful with the application of the scotch bonnet peppers. The lamb shoulder and corned beef curry was served with basmati rice.