The highly anticipated holy holiday Eid el Kabir is here and one of its highlights is the sharing of ram meat. Meanwhile, have you purchased your ram? Just in case you are feeling reluctant to visit the nearest ram market, you can order online and have your ram delivered to your doorstep in either life form or slaughtered and cleaned up.
Now that your ram purchase has been sorted out, let’s get into the kitchen and get this meat ready for eating. Just like any other meat, mutton has a peculiar fragrance that can be translated into a sumptuous taste if well seasoned and prepared.
Embrace varieties while preparing your ram
Bearing in mind that variety is the spice of life, you can explore your cooking skills by preparing your ram in more than one way instead of using a whole ram to prepare one kind of meal. Here are a couple of things you can do with your ram.
- Fried Ram
- Ram Suya
- Ram pepper soup
- Peppered Ram
- Ram kebabs.
- Meat Balls
- Ram Pie
- Ram Sallad
- Spicy chopped Ram [Asu]
Just improvise! Basically, any meal you can make with chicken, beef, or fish can be replicated using Rams.
After cleaning and washing your ram properly, leave it in a seive for a few minutes to drain out excessive water before you move to the next step.
Marinate your ram
To get the best taste from your meat, marinate it before cooking, frying, grilling or any other process you want to do with it. You can either buy packaged marinade sauce or prepare your solution using selected flavors with fragrances that appeal to your nose and tastes that pleases your buds. Marinating do not only make your ram sweeter but makes them more tender by beginning the breakdown process of cooking.
Ingredients needed to marinate: (per kilogram of ram)
- Ground fresh chilli pepper
- 3 stock cubes seasoning
- 2 tablespoons of curry and thyme each.
- 2 medium sized blended onions
- 2 table spoon of honey [for a more sophisticated taste.]
Add all the ingredients [except salt] to your ram in a pot and mix properly. Allow it to stay for some minutes before adding salt. This is because salt seals up the pores of the meat and prevents the ingredients from soaking in. Cover the pot and leave the ingredients to be absorbed for about 30 minutes or more – the longer the better. Do not add water.
After you are okay with the level of marination you can now continue your ram preparation in your preferred meal. Asides ram needed to make suya or kebabs, you should steam the rest. Do not add water immediately. Wait until the meat starts steaming and produces water, you can add a little more water if needed. NB: ram goes better with jollof rice – make sure it’s the number one meal on your menu.