The flesh of a mature sheep is called mutton, while the meat of a sheep up to 10 weeks old is called lamb. You can cook both using any goat meat recipes.
Asun is a Yoruba delicacy that you will always see in the Small Chops section of a menu.
It is simply grilled/barbecued goat or sheep meat with lots of pepper.
Ingredients for Asun
- 3 pounds mutton or lamb (cut with the skin)
- 2 chili pepper
- 1 medium onion
- 3 big stock cubes
- 1 tsp thyme
- Salt to taste
- 1 cooking spoon vegetable oil
- Black pepper (optional)
- 1 medium onion
- 1 small green bell pepper
- 1 small red bell pepper
- Cut the mutton with skin into big chunks.
- Wash and add all seasonings.
- Mix spices and the meat by gently rubbing.
- Cover bowl with a thin film. Put in the refrigerator and marinate for an hour.
- Pound or chop the chili peppers and set aside.
- Cut 1 onion into 4 big chunks.
Making the Asun
- After marinating the meat, put the meat in a pot.
- Pour water to just half of the level of the meat, add the big chunks of onion and start cooking at medium heat.
- When the meat is well done, remove the big chunks of onions and add salt to taste.
- Increase the heat to the maximum level and stir constantly until the liquid is absorbed.
- Lay the meat flat on the oven rack.
- Grill in the oven at 180°C or 350°F till the meat is brown. Turn meat from time to time for 15 mins.
- Wash, cut and skew the green bell pepper, red bell pepper and the remaining onion on toothpicks.
- When the meat is well grilled, heat the vegetable oil in a dry pot.
- Add the pepper and the thick stock from cooking the meat.
- Add grilled meat.
- Stir until the pepper is evenly distributed.
- Serve with skewed vegetables.