150 g (5 oz) beef or lamb, cut into
egg-size chunks
1 medium onion, peeled and cut
into chunks
1 tsp salt
85 g (3 oz / 1 cup) quick-cooking
oatmeal
2 Tbsp butter
Ground cinnamon to taste
Sugar to taste (optional)
Place meat, onion and salt in a pot. Pour in 750 ml (24 fl oz / 3 cups) water
and cook over low heat for about 1 hour, until meat is tender. Remove
from heat and allow to cool.
Drain cooled meat and shred or pound until fine. Set aside.
Place oatmeal in a pot and add 1 litre (32 fl oz / 4 cups) water. Bring to
the boil over low heat, stirring constantly.
Add meat and continue to simmer, still stirring constantly, for 30 minutes
or until porridge is thickened.
Just before serving, add butter and stir until it has totally melted, then
remove from heat.
To serve, ladle porridge into a large serving bowl or individual ones and
sprinkle cinnamon over. Serve porridge with sugar on the side, if using,
for diners to add as they desire.
Quick-cooking oatmeal in this
recipe can be replaced with 100 g
(3½ oz) rolled oats for a chewier
texture if preferred, but this
lengthens cooking time.
After meat pieces have cooled in
their cooking liquid, drain and
shred or pound for a smoother
porridge texture.
If a more robust flavour is
preferred, pour meat cooking
liquid into a measuring cup
and add water to make 1 litre
(32 fl oz / 4 cups), then use it to
cook oatmeal.
22