University of Wisconsin Dames / Gourmet foods from near and far
African menu, pp. 83-85
LAMB TAJIN WITH FRUIT AND HONEY 4 to 5 pounds lamb in 2 inch cubes Large pinch each of ginger, saffron, salt and pepper 6 Tablespoons olive oil 2 teaspoons ground coriander 3 inch stick cinnamon 1 medium onion, chopped 1 cup whole pitted prunes 3 medium apples 1/2 cup honey 1 Tablespoon sesame seeds, toasted in the oven Combine meat, ginger, saffron, salt, olive oil, coriander cinnamon stick, pepper, and onion. Barely cover with water and simmer until meat is well cooked and liquid reduced to a thick sauce. (Simmer covered half the time, then uncovered. Total time approximately 2 hours). Remove cinnamon stick. Prepare fruit. Quarter and core apples but do not peel. Add fruit and simmer slowly 15 minutes. Add honey and cook another 15 minutes. Sprinkle with toasted desame seeds and serve immediately. ROTI 4 aups flour 2 teaspoons salt 1/4 pound butter - pliable, but cool Oil for frying Mix together the flour, salt and enough water to make a soft dough. (Approximately 1 and 1/3 cups water) The method of adding the butter to the dough is that of puff pastry. You will need to do the various steps rapdily to keep the butter cool. If at any time the dough begins to retract, refrigerate it for 30 minutes or more as needed. Roll the dough into a circle about 12 inches in diameter. Place the butter in the center And wrap the dough over it to enclose it completely, trying not to stretch the dough unevenly. On a lightly floured board, roll the dough into a rectangle about 16 inches long by 8 inches wide. The dough may need to be beaten with a rolling pin to get it moving at first. This is to spread the butter evenly between the 2 dough layers. Fold the rectangle into threes as in a business letter. Roll again into a 16 inch by 8 inch rectangle and again fold in threes. Wrap dough in wax paper and put it into a plastic bag. Refrigerate 40 to 60 minutes. Roll into the 16 inch rectangle and fold into threes. Do this again and then allow the dough to rest for 1 hour or more if needed. Repeat the rolling and folding (twice each) step again. Dough may now rest overnight or if you are using it the same day, you should allow a 2 hour refrigerated rest before frying it.
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