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Fried lamb,steamed cabbage served with ugali
Fried lamb,steamed cabbage served with ugali

If you are having trouble lately in the kitchen when it comes to getting your cuisine perfect, you are not alone. Many people have all-natural cooking skill however not quite adequate know-how to prepare with perfection. This Fried lamb,steamed cabbage served with ugali recipe is a great start, very easy to prepare as well as delicious. To make Fried lamb,steamed cabbage served with ugali you only need 5 ingredients and 6 steps. Here is how you do it.

To get started with this recipe, we must prepare a few components. You can have Fried lamb,steamed cabbage served with ugali using 5 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Fried lamb,steamed cabbage served with ugali:
  1. Get 250 g lamb meat
  2. You need to prepare 1/4 cabbage
  3. Prepare 2 onions
  4. Use to taste Salt
  5. Prepare 20 ml cooking oil
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Instructions to make Fried lamb,steamed cabbage served with ugali:
  1. Chop the lamb meat into small pieces.Place it in a cooking pot and let it cook with it's own fat because it is usually fatty.
  2. Continuously stir the meat till it is cooked and dry.Remember to add salt to taste. (lamb meat is tender so it cooks faster)This takes close to 20 minutes.
  3. In another cooking pot put cooking oil to heat up.Add onions to cook till golden brown as you add salt to taste and this takes like 1 minute.
  4. Put cut cabbage into the the pot and cover to steam for 2 minutes.
  5. Uncover and stir then cover to steam for another minute.
  6. Fried lamb with steamed cabbage is ready to serve with ugali.Enjoy 😃😃

Deep fried turnover stuffed with a traditional blend of ground lamb and beef. Served with a side of Hand rolled dough filled with thinly slice beef, lamb, potatoes & onions, steamed to perfection Two Nappa cabbage hearts stuffed with our premium beef and lamb blend, served with sour cream and. Photo about Lamb rump topped with steamed cabbage served with a nice glass of red wine. Steamed semolina salad tossed with carrots, potatoes, turnips, parsley, etc. Sometimes served with a bowlful of chilled buttermilk.

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