Garahamudo Sahali (Kalamudo)

 Garahamudo Sahali (Kalamudo)

Ingredients for Meat Broth:

• 1 onion

• 4 to 5 garlic cloves

• 2 chicken stock cubes

• 3 cups of water

• 1 lb of beef meat

• 2 tbsp of canned puréed tomato

• 6 to 7 tomatoes

• 2 chili peppers

• 3 to 4 cloves of garlic cloves

• 5 cups of water

Ingredients for Garahamudo:

• 8 cups of flour

• 1 tbsp sugar

• 1 tsp salt

• 1 tsp oil

*Heads up, we're cooking for a lot of people. If you want, you can cut the recipe in half to make less*

Instructions for Broth:

• Slice one whole onion

• Grate 3 to 4 garlic cloves

• Cut up 1lb of beef into cubes

• Heat up some oil on a pan on medium heat

• Once the oil is heated up, add in the sliced onions

• Cook onions until soft and translucent

• Then add in the grated garlic cloves and mix around

• Soon after, add in the diced beef cubes, add in the 2 chicken stock cubes, and continue to mix around until the beef is somewhat browned on all sides

• Once that's complete, add in 3 cups of water and bring to a boil (This process took us 30 minutes)

While we're waiting for that, let's prepare the tomato base...

• Wash all fresh produce (tomatoes and chili peppers)

• Cut up 6 to 7 tomatoes into fours

• In a blender add in the chopped tomatoes, 2 chili peppers, and 4 garlic cloves and blend until smooth

• When the beef broth comes to a boil, add in 2 tbsp of canned tomato puree, mix

• Then add in the tomato mix from the blender into the meat broth

• Then add in 5 cups of water and allow the cooking process to take place (This part of the process took an hour for the meat to completely cook to our liking)

Instructions for Garahamudo:

• In a bowl, add in 8 cups of flour, 1 tbsp of sugar, 1 tsp of salt, and 1 tsp of oil

• Mix all the dry ingredients quickly

• Then add in 2 cups of water and mix/knead (we used a kitchen aid mixer, you can also use your hands to knead it - it'll just take a little longer)

• We noticed the dough was a little dry, so we added an additional 0.5 cup of water

• Sprinkle lots of flour on your working surface

• Once the dough is ready, cut it in half, then cut each half into four pieces

• You should have a total of 8 pieces of dough

• Take each piece and try your best to make it into a circular shape

• Then take each circular shape and roll out the dough

• Cut the rolled out dough into 3 pieces, then cut each piece into smaller pasta-like pieces (you can make them as thick or thin as you like, we chose to go for a medium size)

• You may also roll each cut piece into your hand to thin it out

• Make sure to sprinkle flour onto the pieces, so they don't stick to the surfaces or to each other

• Lay out a large piece of clean cloth or several large trays sprinkled in flour to place the cut pieces onto it, try to space it out to the best of your ability so they don't stick to each other

• Allow them to full dry for about 30 minutes to an hour - DO NOT COVER

• Once the meat broth is ready (which again should take an hour), we can add in the garahamudo to the pot

• From there it should take about 20 to 30 minutes to thoroughly cook

• Meanwhile, in a separate pan, fry some onions and 1 tsp of curry, then place it into the meat broth/garhamudo toward the end of the cooking process

• Enjoy

Helpful tips:

1. Make the garahamudo first THEN work on making the meat broth

1. This is a tedious job, gather some friends and family members to help you, especially with the dough rolling and cutting process

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