How To Cook Sallah Meat

 Ingredients:

Ram Meat 

Lots of sliced or diced onions

 Fresh ginger (peeled & grated or ground)

 Cloves of Garlic (peeled & grated or ground)

Fresh Curry leaves (grated or ground)

Fresh mint leaves (grated or ground)

Curry powder

Stock cubes 

Salt

Thyme

 

Method

Wash the meat lightly. Don't over wash it to prevent it from loosing it's taste and don't soak it in water and leave it for some time. Rinse it immediately and put in a big or medium pot. Place the pot on the fire, on medium flame. The flame should not be high, if not, it will quickly absorb the water from the meat and the meat will be half done.

Next, don't put water. The meat have water in it. Unless, you are sure the meat is tough. Then add some water not much. Some women make the mistake of adding too much water and will not use the right amount of spices and seasonings and at the end the meat will not taste good (Naman ba zai yi zaki ba). 

 Then add all the spices and seasonings in the pot of meat. As the meat is cooking, stir now and then or occasionally. Till the water from the meat is absorbed in the meat. Then remove the pot from the fire🔥

FRYING

Place a medium or big frying pan on the fire. Cut some onions just a few pieces and put it in the oil. Allow to fry till golden brown. Do you know why I fry the oil with onions? It will prevent the oil from smelling, if the oil is not good (Onions din zai sa mangyadan yayi kamshi, idan mangyadan ba mai kyau bane).

Add the meat in the frying pan remember don't over crowd the meat (kar ku cika Naman a cikin mangyadan) Fry on medium flame on batches till golden brown. Be stirring occasionally. (Ku soya ya soyu) It should be a bit crispy. Do you know the trick of frying it a bit crispy? It's because the meat will not spoil quickly. (Idan Naman ya soyu, ba zai yi saurin lalacewa ba) 

 Strain in a strainer to strain the oil. Repeat the process till you exhaust the whole meat.

Another trick about fried meat is, after you have finished frying the meat, advisably, put it in big kwano (irinsu kwanon kaya, kwanon Samira, etc) not cooler or big flask. The meat will last longer (Naman zai dade bai lalace ba). And also don't cover the meat with it's cover or lid immediately. The meat will spoil easily. Allow it to cool first before covering the meat. (Idan kuka rufe nama bayan kun gama soyawa baku bari ya sha iska ba, Naman zai yi saurin hunhuna.

 We are done with the frying.

HOW TO PRESERVE SALLAH MEAT

 This is the method my mother has been using to preserve her late father's Sallah meat.

*1st Method: Cut some of your fried meat into small pieces. Chop some onions and melt fat (kitsen rago) with the chopped onions. Till it fully melt and the onions turns golden brown. Pour the melted fat in a medium kwano like Samira, etc. Then pour the fried meat in the melted fat (kitsen rago). Allow to cool. It will set on its own (Naman zai daskare a cikin kitsen) Then cover it. Sisters, this will last for a year without the meat spoiling.

  When you want to use it in your cooked food. Just keep the kwano by the fire side like stove side, or (bakin murhun gawayi ko itace, zai narke) Then take out some of the meat and put it in your food and eat. Or if you like, you can put it in your Cooking i.e while cooking food. 

 When you have taken some of the meat from the bowl or dish (kwano) just cover it and return it back to the kitchen or where you keep it.

 **2nd Method: Make meat floss (dambun nama) Here is how I make mine.

Cook the meat with onions, seasonings and spices just the same way I gave you the first Recipe for cooking meat above👆 without adding water, unless there is need to add some water. Get mortar (turmi) pound it very well. Pour in a bowl. Use your hand (kuyi wara wara da Naman). Heat your oil in a pan. You can do swallow or deep frying. Just drop a slice of onion or 2 slices. Fry the onions first. You remember the trick of frying onions right? 😉

Add the ground meat in the hot oil. You are to fry in batches, then start stirring now and then so that it will fry well. Fry till golden brown and it should be crispy so that it will last longer. Remember that trick too? Strain on a strainer to strain the oil. Repeat the process till you fried the whole (meat floss danbun nama. Allow to cool then put it in a dish or bowl and cover it.

***3rd Method: This is the last method. 

 Cut some of the fresh meat (Naman rago) into medium size or according to the size you want. Make some slits on the meat with a knife (ku dan tsattsaaga Naman da wuka) Then sprinkle some salt all over the meat. Keep by the fire side and roast it lightly. If you are using charcoal, put a rack (karfen gashi akan rushin wuta na gawayi) arrange the meat by the sides of the rack, not directly in the middle of the rack. You just need to roast it lightly, not full roast (a gefen karfen zaku jera Naman, ba direct a tsakiyan garwashin ba. Ana so a glass Naman sama sama ne, ba ya gasu sosai ba). You can use local oven to do that.

Or you can use iron skewers (karfen gasa nama na karfe) stick the pieces of meat in the skewers just the way tsire sellers do (kaman yadda masu gasa tsire suke gasa nama akan tsinken tsire). Arrange the meat on the rack and roast it lightly (ki gasa sama sama) After roasting it lightly, put in a tray and allow to cool. Before storing it. When you want to cook, just put it in your Cooking. It will give your Cooking a very good taste (zai sa girki yayi zaki). 

That's all sisters. Hope this write up will help you during this upcoming SALLAH 😊 

  Barka Da SALLAH in advance.

 EID Mubarak😊😊

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