Ingredients
- Meat: 1 kg of meat (lamb, mutton or beef), cut into medium pieces.
- Herbs (Nokoss):
- Garlic cloves (in generous quantities).
- Black pepper (grains or ground).
- Green pepper (one half).
- Fresh chili pepper or habanero (according to your taste).
- Vegetables:
- Onions (3 to 4 large, chopped).
- Potatoes (peeled and cut in half or quarters).
- Carrots (peeled and cut into sections).
- Seasoning and Liquids:
- Mustard (1 to 2 tablespoons).
- Vinegar or lime juice.
- Salt and stock cube (optional).
- Cooking oil (about half a cup).
- Bay leaves.
Preparation Steps
1. Sear the meat
Heat a small amount of oil in a heavy-bottomed pot. Add the pieces of meat and brown them over medium-high heat. The goal is to let the meat release its own juices and achieve a nice golden color.
2. Nokoss (aromatic paste)
While the meat is browning, prepare the Nokoss by pounding or blending the garlic, black pepper, green pepper and chili pepper until you obtain a smooth paste.
3. Stewing
Add half of your chopped onions to the meat with the Nokoss and bay leaves. Mix well, cover the pot tightly and reduce the heat. Let the meat steam in the juice of the onions and herbs. If the meat is tough, add a small splash of water from time to time.
4. Adding vegetables
Once the meat is almost tender, add the carrots and potatoes. Add just enough water to cover the vegetables. Let simmer until tender.
5. Finishing the sauce
Add the rest of the chopped onions. Add the mustard and vinegar (or lemon juice). This brings the characteristic tangy note of a good Moussal. Adjust the salt and seasoning. Leave to simmer over low heat until the sauce thickens and the onions are perfectly soft.
Serving Tips
The Moussal Yapp is traditionally served on white rice or enjoyed with fresh bread (wand). The flavorful, light juice is poured over the meat and vegetables.