Lesotho-style Mixiote

Ingredients

In this Lesotho-style adaptation of Mixiote, we incorporate the flavors and ingredients commonly found in Lesotho cuisine. While the original Mexican Mixiote typically uses chili peppers and Mexican spices, we have replaced them with Lesotho's own blend of spices, including cumin, coriander, and paprika. Additionally, we utilize banana leaves instead of the traditional agave leaves, which are more readily available in Lesotho. We alse have the original recipe for Mixiote, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 4 banana leaves, soaked in warm water 4 banana leaves, soaked in warm water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the lamb chunks to the skillet and cook until browned on all sides.
4. 4.
   In a small bowl, combine the ground cumin, ground coriander, paprika, salt, and black pepper. Mix well.
5. 5.
   Sprinkle the spice mixture over the lamb and stir to coat evenly.
6. 6.
   Add the diced tomatoes, tomato paste, and beef broth to the skillet. Stir well to combine.
7. 7.
   Bring the mixture to a simmer, then remove from heat.
8. 8.
   Take one banana leaf and place a portion of the lamb mixture in the center. Fold the leaf over the lamb to create a packet, securing it with kitchen twine. Repeat with the remaining lamb and banana leaves.
9. 9.
   Place the wrapped lamb packets in a baking dish and cover with aluminum foil.
10. 10.
    Bake in the preheated oven for 3-4 hours, or until the lamb is tender and easily falls apart.
11. 11.
    Remove the banana leaves before serving.

Treat your ingredients with care...

• Banana leaves — Make sure to soak the banana leaves in warm water before using them to ensure they become pliable and easier to wrap the lamb.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute.
• For an extra burst of flavor, marinate the lamb overnight in the spice mixture before cooking.
• Serve the Lesotho-style Mixiote with steamed rice or pap, a traditional Lesotho porridge made from maize meal.
• If you prefer a spicier dish, add a chopped chili pepper to the lamb mixture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Serve the Lesotho-style Mixiote as the main course, accompanied by steamed rice or pap. Garnish with fresh cilantro and serve with a side of Lesotho-style chakalaka, a spicy vegetable relish.

Presentation advice

Arrange the unwrapped lamb chunks on a platter, allowing the guests to see the tender meat. Place a few banana leaves around the platter for a touch of authenticity.