Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.
Salwaa Smith – @capemalaycooking
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Water as needed
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
Salt & pepper to taste
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.
Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.