Second Spin, Country 38: The Comoros [International Food]

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk is budget-friendly.

vanilla beans

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract provides flavor at a lower cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients while yams are often cheaper.

Heat 5 tablespoons of olive oil in a large pot over medium heat.

Add 4 sliced onions and 2 cloves of chopped garlic, cooking until softened.

Add 1 pound of lamb shoulder and cook until browned.

In a bowl, mix 1 teaspoon ground ginger, 1 teaspoon ground cumin, 1 teaspoon curry powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg with some water to make a mixture.

Once the meat is browned, add the spice mixture to the pot.

Add another bowl of water, taste, and season with salt.

Bring to a boil, cover, and reduce heat to simmer for 1.5 hours.

Meanwhile, set up two separate saucepans with water and add 18 ounces of sugar to each, cover, and set to boil.

When boiling, add a vanilla bean, a cinnamon stick, orange zest, and lemon zest to each pot and boil until one quarter of the liquid remains.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with foil.

Spread 1 and 3/4 ounces of almonds and 1 and 3/4 ounces of cashews on the baking sheet and bake for 8 to 12 minutes, shaking the tray halfway through.

Remove the nuts from the oven and set aside.

Once the liquid in the saucepans is reduced, remove the vanilla beans and cinnamon sticks, then add the apricots to one pot and raisins to the other, along with honey, and heat for another 5 minutes.

Take off the heat and let cool, draining the raisins and apricots while reserving the liquid.

Once the meat is ready, uncover and add the drained apricots, drained raisins, and toasted nuts, stirring gently.

Add 2 tablespoons of the reserved raisin liquid and 2 tablespoons of the reserved apricot liquid, then simmer uncovered for another 10 minutes.

In another pot, heat oil over medium-high heat, add a cinnamon stick and rice, stirring and cooking for 2 minutes until coated.

Add 1 can of coconut milk and water, seasoning with salt to taste, then bring to a boil.

Reduce heat and cover, cooking until the liquid is absorbed.

Once absorbed, turn the heat to low, uncover, and let cook for another 3 minutes.

Scoop the rice into ramekins, ladle the stew into bowls, and dress with orange segments and lemon zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens