Tag: main course
Honduran Carne Asada
Honduran Carne Asada
Carne asada is the national dish of Honduras. What sets this carne asada apart from others is that it’s marinade base is bitter orange juice. While you might have a difficult time finding bitter oranges unless you go to a Latin market, you can substitute the juice of an orange and lime. There is also bottled bitter orange juice called naranja agria from a concentrate that is available in the Latin sections of most grocery stores that will also work. I prefer to use real juice.Carne asada is always flank or skirt steak. Both of these cuts can be tough, so marinating overnight will get you the best results for tenderness and flavor. The beef can either beef grilled or broiled for 5-6 minutes a side. Slice the beef across the grain on a bias to serve. Carne asada is served with chimol, a Honduran-style pico de gallo, and refried beans.
Servings: 4
Ingredients
- 2 lbs skirt or flank steak
- 1/2 cup bitter orange juice
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1 tsp salt
Instructions
- Mix together the marinade ingredients.
- Cross cut the beef into 2” wide pieces. Marinate the beef for 8 hours, preferably overnight.
- Preheat your broiler. Place the beef on a rack on a baking sheet lined in foil.
- Broil for 6 minutes a side. Alternatively, you can grill the beef for the same amount of time. Let rest before serving.
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
This is the first Tanzanian recipe on stonedsoup.net! Being heavily influenced by Indian cuisine from large pockets of immigrants, this fish curry is a great example of Tanzanian fusion. Tomatoes, onions, and red pepper are stir fried then simmered in coconut milk with a firm fleshed fish such as tilapia, catfish, and snapper. I had some nice pieces of walleye to use as the protein. The fish curry is served over boiled yucca, potatoes, or rice.
Ingredients
- 20 oz firm white fish fillets walleye, tilapia, catfish, snapper
- 2 tsp madras curry powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 roma tomatoes diced
- 2 tbsp lemon juice
- 1 cup coconut milk
- 2 lbs frozen yucca
Garnish
- cilantro chopped
Instructions
Cooking the Yucca
- Add the yucca to a pot of salted boiling water.
- Simmer for 25 minutes. Drain and set aside until ready for use.
Fish Curry
- Season the fish fillets with 1 tsp of madras curry powder, 1 tsp of salt, and 1/4 tsp of black pepper.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the fish fillets, cooking for 4 minutes on just one side. Remove from the pan and set aside.
- In the same pan, add in the onions, red pepper, garlic, and ginger. Sauté for 5 minutes.
- Add in the rest of the seasonings, tomatoes, and lemon juice. Reduce the heat to medium and cook for 10 minutes until the tomatoes have broken down.
- Stir in the coconut milk. Add the pieces of fish back in, cooked side up. Cover. Reduce the heat to medium low and simmer for 8 minutes.
Nihari (Pakistani Slow-Cooked Lamb)
Nihari (Pakistani Slow-Cooked Lamb)
Nihari is a classic Pakistani dish dating as far back as the 16th century during the Mughal Empire. Lamb shoulder is slow cooked in a variety of spices and fried onions until it is fall off the bone tender. Serve the lamb with basmati rice and chapati.
Equipment
- Spice grinder
Ingredients
- 1 lb lamb shoulder cubed
- 4 tbsp ghee
- 1 large white onion diced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp chili powder
- 1 tsp black pepper
- 1/2 tsp spice mix
- 3 bay leaves
- 1/4 cup rice flour
- 4 cups water
- salt to taste
Spice Mix
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cinnamon stick
Garnish
- cilantro chopped
Instructions
- Mix together the spice mix ingredients together. Set aside.
- Heat up the ghee in a large sauté pan over medium high heat. Add the lamb and brown for 10 minutes.
- Mix together the turmeric, coriander, ginger, chili powder, black pepper and 1/2 cup water.
- Pour in the spice slurry into the lamb and simmer for 2 minutes; coating the lamb.
- Mix together the rice flour and 1 cup of water to make a slurry. Pour that into the lamb. Add the bay leaves.
- While the lamb is simmering, sauté the onions in a small sauté pan.
- Season the onions with 1/3 of the spice mix.
- Add the sautéed onions and the rest of the spice mix to the lamb. Pour in 2 cups of water. Bring to a boil. Reduce the heat to medium low and simmer uncovered for 90 minutes.
- Season with salt to taste.
