Two weeks for the price of two!

[schroduck]

So... I forgot to put last week's recipe up. That means this week, not only do you get the recipe for Jordanian Mansaf, but also Hungario-German Chicken Paprikash and Himmel Und Erde!

Paprikash: (serves 2-3)

• 4 chicken breasts, diced
• 1 onion
• 2 cloves of garlic
• 1 pot of sour cream
• 1 small pot of single cream
• 2 teaspoons of paprika
• A pinch of tumeric

Fry the chicken, onion and garlic in a deep pan. Once the chicken is cooked around the outside, add the tomatoes, single cream and spices. Bring to the boil, then add the sour cream. Stir well and leave to simmer for an hour. Serve with Himmel Und Erde (below)

Himmel Und Erde (Heaven and Earth):

• 1 large potato per person
• 1 large apple per person
• A pinch of mixed spice
• A little whole milk

Peel and chop the potatoes into smallish pieces. Boil for about 15 minutes. Meanwhile, peel, core and dice the apples, and fry them in butter with the mixed spice until they become mushy. Drain the potatoes, add the apples and the milk and mash together well. Can be served topped by fried onions.

Mansaf: (serves 2-4)

• 500 grams of lamb meat, diced
• 1 onion
• 3 strands of saffron
• 2 large pots of yoghurt
• 200 g of powdered almonds
• 150 g of pesto
• 2 bay leaves
• 2 pieces of cinnamon
• 1 teaspoon of coriander
• 1 large mug of rice
• 1 large flatbread (tortilla or khobez, for example)

Boil the lamb meat and onion in one pan. In another, simmer together the other ingredients. After about 20 minutes, pour half the lamb stock into the yoghurt. The other half can be frozen to make gravy with. Add the lamb and onion to the yoghurt and simmer for another 40 minutes.
Boil up the rice as usual.

Put the flatbread on a large plate. Pile the rice over it, then, fishing them out of the sauce with a slotted spoon, arrange the pieces of lamb on the rice. Leave the rest of the sauce to the side, to be poured over the platter as necessary.

Next week, the Koreas!