Easy Ram recipes to try this Eid

Ram Stir Fry

Stir-fries are quick, simple and packed with flavour. For the best results, use tender beef cuts such as rump, sirloin, flank or T-bone. If you are unsure about the cut, slice the meat against the grain to keep it tender. You can also soften the meat by sprinkling it with baking soda and leaving it in the fridge for 30 minutes before rinsing and patting dry.

Ingredients

• Vegetable oil
• 1 garlic clove
• 1 medium onion
• 200g ram meat
• 2 large red bell peppers
• 1 large green bell pepper
• 3 large carrots
• 3 spring onions
• Tomato puree
• Stock

Method

1. Heat a wok over high heat and add vegetable oil and onions. Sauté briefly.
2. Add garlic and cook for a few seconds.
3. Add the ram meat and chilli, then stir-fry until the meat changes from bright red to deep brown.
4. Add the bell peppers and carrots, then continue stir-frying for about 30 seconds.
5. Stir in the tomato puree and cook for three minutes. Add a little stock and adjust seasoning to taste.
6. Add spring onions and serve immediately.

Ram-Stuffed Savoury Pancake

Give your pancakes a savoury twist this Eid by filling them with seasoned ram meat and vegetables. They make an excellent breakfast or snack at any time of the day.

Pancake Ingredients

• 2 cups flour
• 1½ cups water
• 1 tablespoon paprika or ground pepper
• 1 cup powdered milk
• Sugar to taste
• 3 eggs
• 1 teaspoon vanilla essence
• ½ teaspoon salt
• Vegetable oil

Filling Ingredients

• Thinly sliced ram meat
• Sliced onion
• Thinly sliced green bell pepper
• Thinly sliced red bell pepper
• 3 carrots, julienned
• 2 Scotch bonnet peppers
• 1 teaspoon minced ginger
• Salt to taste
• Stock cube
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon white pepper
• Vegetable oil

Filling Preparation

1. Heat oil in a frying pan and cook the onions and ginger for about five minutes until soft. Remove and set aside.
2. Stir-fry the bell peppers and carrots for three to four minutes, then remove.
3. Add the ram meat and chilli to the pan and stir-fry on high heat for two minutes.
4. Return the vegetables to the pan, adjust seasoning if needed, then leave to cool slightly.

Pancake Preparation

1. In a bowl, combine flour, powdered milk, sugar, paprika and salt.
2. In another bowl, whisk the eggs with lukewarm water and vanilla essence.
3. Gradually add the liquid mixture to the dry ingredients until smooth.
4. Allow the batter to rest for about 10 minutes.
5. Heat a lightly oiled frying pan and pour in a small amount of batter, swirling it evenly around the pan.
6. Cook until bubbles appear and the edges lift, then flip and cook the other side.
7. Spoon the ram filling into the middle and fold the pancake before serving.

Ram Pepper Soup

Ram pepper soup is rich, spicy and perfect for festive gatherings. It is best enjoyed hot.

Ingredients

• 300g ram meat with skin
• 4 cups water
• 4 tablespoons pepper soup spice mix
• Scent leaves
• ½ teaspoon ginger paste
• 1 medium onion
• 2 stock cubes
• Salt to taste
• 2 Scotch bonnet peppers
• ½ teaspoon Cameroon pepper

Method

1. Cut the ram meat into bite-sized pieces.
2. Place the meat in a deep pot with water, stock cubes, salt, ginger paste and Cameroon pepper.
3. Blend the onion and Scotch bonnet with a little water and pour into the pot.
4. Cover and boil for about 25 minutes until the meat becomes tender.
5. Add the pepper soup spice mix and cook for another 10 minutes.
6. Stir in the scent leaves and leave to simmer briefly before serving hot.