Tuesday, 17 July 2012

Recipe - Carne Guisada

Isn't it odd that however old you are, it's totally acceptable to act an immature brat with your parents? (Tongue in cheek, I don't really mean that.) After this altercation, the parents Haque and I didn't speak for a week. I'd like to say it was mainly them but really it was all of us equally. But then one Tuesday morning I woke up and my mother offered me tea and all was right again. She even let me make carne guisada. It was actually a nicer gesture than it seems. Remember when my mother wouldn't let me use the jalapeños how I wanted to use them? Well this time, she did! In the carne guisada. This was because I was reading various homesick Texan chili recipes and came across this which is more familiar as chilli than her other ones. Mainly because it used tomatoes. But a quick look at the comments thread reveals that true Texan chilli does not use tomatoes. Still, since mother was insistent that I use up as much as possible from the cupboards before we go to Bangladesh, I tried to do that. That meant some changes to the recipe though. Obviously, no beer. So I used chicken stock. Lamb instead of beef. No big deal though, apparently you can use whatever meat you like but beef is most common. I also used jarred jalapeños and different ratios of vegetables to meat. But every carne guisada recipe is different so that's ok. This is what mine ended up being. And I used my birthday present casserole to make it in! It's lightweight, especially for my little hands. These guys are sweet.
Carne guisada
1kg lamb
3 small onions, finely chopped
5 cloves garlic, finely chopped
2 jalapeños in jarred form, chopped
1 tbsp cumin
1 tbsp chilli powder
2 tsp oregano
400g can chopped tomatoes
200ml chicken stock
Salt and pepper
Vegetable oil

Heat up a tablespoon of oil on a high heat.
Season the lamb all over with a tsp of salt and a grinding of pepper and brown.
Remove the lamb from the heat and turn the heat down to medium.
Fry the onions and chilli for ten minutes until soft and translucent.
Add garlic and fry for a further five minutes.
Return the lamb to the pan and add the cumin and chilli powder and stir well.
Add tomatoes and oregano and stir again.
Add stock, season with pepper then turn the heat up to high until it all starts to simmer.
Turn the heat down to low and simmer for four hours, uncovered. Add a touch of water if it's getting too dry.

I served this with rice and peas and caramelised red onions with chopped finger chillis. Lettuce and cheese and salsa were there for whoever wanted to add them.

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