Serves 8
| 1 kg Leg of mutton |
| 1 kg leg of boned iamb, cut into bite sized pieces; 1 - 2 tablespoons coriander; 3 cloves garlic; one 5-cm piece ginger; 3 tablespoons salad oil; 3 onions, sliced; 1 teaspoon cumin: ¼ teaspoon nutmeg; ½ teaspoon turmeric; 1 cinnamon slick; 1 stalk lemon grass, bruised or 1 teaspoon grated lemon peel; salt to taste; 1 litre coconut milk (see below); juice of 1 lemon. Serves 8. Grind garlic. coriander (if whole) and ginger in a blender to a smooth paste. Heat oil in a large saucepan and fry onion until golden Add paste, remaining spices and lemon grass. Stir well. then gradually add meat pieces, coating well with spice mixture. Add salt to taste and coconut milk. Bring to the boil. stirring constantly. Simmer uncovered until lamb is tender. Add lemon juice and check seasoning before serving. | |
| Comment | |
|---|---|
| Entered | 2019-02-02 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19