Denderu (Kanuri Baked Mutton)
Denderu is a baked mutton dish from the Kanuri people, made with ram meat and almost nothing else. The whole seasoning is a mortar-pounded paste of onion and fresh chile, firmed up with maggi cubes and salt, then rubbed over the meat before baking. It takes a few minutes of work and no marinating tricks. Traditionally the abdominal and head parts of the ram are left out, so the dish rests on the meat itself.
Instructions
Pound the sliced onions and the fresh chile pepper together in a mortar until they form a coarse paste.
Crumble the maggi cubes into the paste and stir them in. Season with salt, tasting as you go, since the cubes are already salty.
Rub the paste over every surface of the sliced mutton so each piece is thickly coated.
Bake the coated meat until it is soft and tender when pressed or pierced. Use the cuts from the ram's body only, as the abdominal and head parts are left out of this dish.
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