Normally asun is made from goat and last weekend I took down a package of meat and felt for bones thinking I have felt some turned out to be beef after I had thawed it out and it was too late to put it back in the freezer because I knew I had to use it.
Once I seen this video it was of Nigeriancusine in YouTube. He made asun out of lamb and it really looked good. He is right lamb is a softer meat then goat and it is a little more fatty and the taste is similar.
Oh well I used beef for this one, please forgive me? I added 1 cooking spoon of olive oil to the pot then added my meat.
I used 1 lb or 1 kilo of beef stew meat cut in to tiny pieces and next time I will use goat and lamb too.This is 1 lb or 1 kilo of beef or goat or lamb cut in to tiny pieces. I used 1 scotch bonnet or habenero with the seeds removed and cut in to tiny pieces and ground with mortar and pestle. I added the pepper to the meat. I added 1 bullion cube and stirred. I added 1 tiny piece of uda ground in mortar and pestle for smokey flavor, 3 dashes of maggi or knorr aroma stirred again and cooked on low heat until the meat got tender. I added yellow, orange, and green bell pepper at this stage. When I seen there was some broth in there from the meat I turned the flame to high to dry it out and kept stirring until the juice from the meat was gone. I cut onion or shallot slices in to rings. It can be white, yellow, brown, and red onions that are sliced and cut in to rings as a garnish and to add extra flavor. I put the cover back over the pot and let it sit for 10 minutes. Also for instant pot, ninja foodie etc. All you have to do is just add everything in there is a dump and go except for the onions. This will come later.
Press slow cook on high for 4 hours then turn on sautè function and fry it a litttle. Add the onions like you would for stovetop cover and let sit for 10 minutes. Same rules apply.
I rather have this with rice but Mr. Riaz loves it with chapati. He really loves this dish.
