Ingredients
- Meat: 1 kg lamb (ideally ribs or shoulder, cut into medium pieces).
- For seasoning the meat:
- Nokoss / Marinade: Garlic, black pepper and stock cube (pounded together).
- Mustard: 1 to 2 tbsp.
- Salt: According to your taste.
- Vinegar: 1 tablespoon (to tenderize the meat).
- For the onion sauce:
- Onions: 3 to 4 large onions (cut into slices or strips).
- Mustard: 1 tbsp.
- Vinegar or lemon juice.
- Black pepper and salt.
- Accompaniments: Mustard (additional charge for serving) and chili powder.
Instructions
1. Season the meat:
- Wash the lamb pieces and pat dry.
- In a bowl, mix the lamb with the Nokoss (garlic/pepper paste), mustard, salt and vinegar.
- Pro Tip: Let marinate for at least 30 minutes for more flavor.
2. The first cooking (stewing):
- Place the meat in a pan with a very small amount of water (or no water at all if the meat is fatty).
- Cover the pan with a tight-fitting lid and cook over low-medium heat. This allows the meat to cook in its own juices until tender.
3. Seizing (The “Dibi” effect):
- Once the water has evaporated and the meat is tender, add a little oil to the pan (if the lamb is not fatty enough).
- Increase the heat to medium-high. Fry the pieces of meat, turning them frequently, until they are nicely browned and crispy on the outside. This mimics the taste of charcoal grilling. Remove and reserve.
4. Prepare the onion sauce:
- In the same pan (using the fat and juices remaining from the meat), add the sliced onions.
- Add a little mustard, black pepper and a dash of vinegar.
- Saute the onions until they are soft and slightly caramelized, while still retaining a little crunch.
5. Service:
- Serve the meat hot, garnished with the sautéed onions. Traditionally, it is served on kraft paper or a large dish, accompanied by bread (baguette), mustard and chili pepper.