Ingredients with Measurements:
- 1 cup of fine cornmeal
- 3 cups of water
- 1 teaspoon of salt
- 1 pound of lamb, cubed
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the salt and slowly pour in the cornmeal while stirring constantly with a wooden spoon.
3. Reduce the heat to low and continue stirring for 10-15 minutes until the mixture thickens and forms a smooth dough.
4. In a skillet, heat the olive oil over medium-high heat.
5. Add the lamb and cook for 5-7 minutes until browned on all sides.
6. Add the onion and garlic and cook for another 3-5 minutes until softened.
7. Stir in the rosemary and thyme and season with salt and pepper to taste.
8. Add the lamb mixture to the pot with the cornmeal dough and stir until well combined.
9. Cover the pot and cook over low heat for 20-30 minutes until the lamb is tender and the ga'at is cooked through.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 28g
Protein: 23g
Sodium: 600mg
Substitutions for ingredients:
- Fine cornmeal can be substituted with polenta or semolina.
- Lamb can be substituted with beef or chicken.
- Rosemary and thyme can be substituted with other herbs such as oregano or basil.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the lamb mixture.
- Top with grated cheese before serving.
- Serve with a side of salad or roasted vegetables.
Tips and tricks:
- Stir constantly while adding the cornmeal to prevent lumps from forming.
- Use a wooden spoon to stir the ga'at to prevent it from sticking to the pot.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the ga'at in a large bowl and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
Troubleshooting advice:
If the ga'at is too thick, add more water to thin it out. If it is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Ga'at is a traditional dish from Eritrea and Ethiopia made from cornmeal and water.
Flavor profiles:
The ga'at has a smooth and creamy texture with a savory flavor from the lamb and herbs.
Serving suggestions:
Serve the ga'at as a main dish for lunch or dinner.
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Region: Jordanian