Marinated Lamb in Chili & Cumin Sauce

This is a Brazilian spicy dish. You can try other types of meat, but lamb blends well with the sauce.

Serves 4

marinade for 4 hours

1 1/4 pounds (570 g) organic lamb fillet or diced leg or rump

6 Tbs. (90 ml) Chili and Cumin Marinade* (or to taste)

14 ounces (400 g) drained palm hearts or artichoke hearts

black pepper to taste

rice and black beans

1. Cut the lamb into bite-size cubes.

2. Place in a bowl and toss with 4 Tbs. (60 g) marinade sauce.

3. Cover and marinate in the refrigerator for at least 4 hours or overnight.

4. Barbecue or place a broiler race at the highest level in the stove.

5. Cut each palm heart/artichoke hearts in half.

6. Thread them onto skewers, lamb-'heats-lamb...

7. Season with black pepper.

8. Cook 8-10 minutes, turning.

9. Remove the skewers and brush with the remaining sauce.

10. Let it rest for 10 minutes before serving with rice and black beans.

*Chili and cumin marinade:

Makes about 3/4 cup (180 ml)

3 ounces (90 g) red chiles

6 organic garlic coves, chopped

3 Tbs. (45 ml) Japanese rice wine

2 Tbs. (30 ml) red wine vinegar

1 tsp. (5 g) toasted cumin seeds

1/2 tsp. (2,5 g) dried oregano

1/4 cup (60 ml) olive oil

1. Blend all the ingredients in a food processor.

2. Refrigerate up to a week.

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Eggplant-Zucchini Stew

Most Brazilian stews are seafood (moqueca), so skip the fish and use vegetables! It is slowly cooked in a terracotta cassole, but a large pan over the stove works just as well.

Serves 4-6

1 organic each: two different colored peppers, thinly sliced

2 zucchini, cut bite-sided pieces

1 organic eggplant, cut bite-sided pieces

2 organic tomatoes, chopped

1 organic onion, chopped

olive oil

organic scallions, chopped

organic cloves of garlic, minced

paprika

chili powder

juice of one organic lime

1/2 cup (120 ml) organic vegetable broth

1 3/4 cups (420 ml) organic coconut milk

organic tomato paste

cilantro or parsley, chopped

cooked rice

1. Fry the onions and peppers in oil over medium heat, about 5 minutes.

2. Add the scallions, garlic, paprika, and chili powder. Cook about a minute.

3. Add the coconut milk, vegetable broth, tomatoes, and tomato paste. Simmer uncovered about five minutes.

4. Add the eggplant for 2 more minutes

5. Add the zucchini.

6. Simmer 3-4 minutes.

7. Add the lime juice.

8. Remove the pan and add cilantro/parsley.

7. Serve in bowls of rice.

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Brazilian Rice

Rice is a seed of grass, grown all over the world today. It was first domesticated in Yangtze River basin in China about 13 500 to 8 200 years ago. Each country has their own way of preparing rice dishes. Try this one from Brazil.

Arroz Basileiro (Brazilian Portuguese)

Serves 4

(duas) 2 Tbs. (30 ml) olive oil

(uma) 1 organic onion, chopped

(um) 1 organic garlic clove, minced

(dois) 2 tomatoes, chopped

(duas) 2 cups (400 g) of uncooked rice  (Rise the rice in water first.)

(quatro) 4 cups (10 dl) boiled water

1. Sauté the onions, garlic, tomatoes, and rice in the oil.

2. Add salt to the boiling water and pour over the rice mixture.

3. Bring to a boil again, cover, and reduce the heat.

4. Simmer until the water has absorbed, about 20 minutes.

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Chili and Cumin Marinade

The Brazilian sauce for meats, lamb, or fish is spicy. 

Makes about 3/4 cup (180 ml)

3 ounces (90 g) red chiles

6 organic garlic coves, chopped

3 Tbs. (45 ml) Japanese rice wine

2 Tbs. (30 ml) red wine vinegar

1 tsp. (5 g) toasted cumin seeds

1/2 tsp. (2,5 g) dried oregano

1/4 cup (60 ml) olive oil

1. Blend all the ingredients in a food processor.

2. Refrigerate up to a week.

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Brazilian Rice with Chicken

 Brazilian cuisine blends three cultures: native Indians, Portuguese, and African. Each adds their own identities to each dish and each region of the country has their own "dish".

Galinhada (Brazilian Portuguese)

Serves 6

juice of 2 organic lemons

minced 1 clove of garlic

chopped 2 each, organic onions and scallions

2 pounds (910 g) organic chicken, cut into pieces

1 cup (130 g) rice

1/2 pound (65 g) organic cooked frozen corn

1/2 cup (65 g) sliced black olives

3-4 Tbs. (45-60 ml) olive oil

pinch of saffron

black pepper (to taste)

optional: 1 chopped seeded pepper, desired heat

(Brazilian Portuguese)

A. Marinade/ vine d'albo

um 1. Mix together: lemon juice, garlic, 1 onion, 1 scallion, parsley, black pepper, and optional hot peppers.

dois 2. Marinade the chicken for an hour, turn over a few times.

três 3. Drain the chicken, reserve the marinade sauce and brown the chicken in a fraying pan with half the olive oil.

quatro 4. Cover the chicken with the rest of the marinade, add water if necessary, and simmer until cooked.

cinco 5.  Remove the cooled chicken and shred it. Set aside. RESERVE the broth.

B. Continue:

seis 6. Sauté the rest of the onions and scallion.

sete 7. Add uncooked rice and mix.

oito 8. Mix in the chicken, corn, olives, and saffron.

nove 9. Add 2 cups (480 ml) broth. (Add water if you do not have enough broth.)

dez 10. Cook until the rice is done.

Bom apetite!

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