Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, lamb/mutton roast in coconut milk. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Hello everybody, welcome to my recipe site, if you're looking for Lamb/Mutton Roast in Coconut Milk recipe, look no further! We provide you only the best Cover on cook on a low flame, opening very so often to give it a stir. Lastly and most importantly add the coconut milk and bring to a boil Turn off heat and allow to sit a while. Serve warm over rice, paratta, appam etc!
Lamb/Mutton Roast in Coconut Milk is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Lamb/Mutton Roast in Coconut Milk is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have lamb/mutton roast in coconut milk using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lamb/Mutton Roast in Coconut Milk:
- Prepare 1 kg lamb cut into small chunks
- Get 1/2 turmeric powder
- Take 1 tsp garam masala powder
- Make ready 1 tbsp garlic paste
- Take 1 tbsp ginger paste
- Get Salt
- Prepare 1 onion large sliced thin
- Take 1 tbsp garlic paste
- Get 3 tomatoes juicy chopped
- Prepare 2 sprigs curry leaves of
- Prepare 1/4 tsp turmeric powder
- Prepare 1 tsp chilli powder
- Prepare 1/2 tsp pepper
- Take 1/4 cup coconut milk
- Make ready 2 tbsps coconut oil
- Make ready to taste Salt
Appam with mutton Stew is one of my favorite breakfast. Great combination with Idiyappam, puttu and bread also. Place the lamb in a baking pan and pour milk over it to completely cover the meat. Cover the pan with aluminum foil and refrigerate for eight hours, or overnight.
Steps to make Lamb/Mutton Roast in Coconut Milk:
- First up, place the washed lamb in a pressure cooker and add the first 5 ingredients - turmeric, garam masala, salt, ginger and garlic paste and about 1/4 cup water. Some folks don't add water at all.. I let it go for a few whistles and then removed it from the heat. This makes the lamb reallllly soft
- Once that is done… heat some coconut oil in a non stick pan, and add the sliced onion and garlic paste. Once the onions have softened, add the curry leaves, tomatoes, turmeric and chilli powder
- Give it a few minutes till the 'raw' smell of the masala becomes fragrant. Then add the cooked lamb along with the water from the pressure cooker
- I let it cook until the liquid in the pan had dried out. I also seasoned it with salt - so you need to check if you need any salt. Finally I added the coconut milk and cooked it on medium low until the liquid reduced again
- Serve this immediately with some white rice… Its SOOOO YUM!
Place the lamb in a baking pan and pour milk over it to completely cover the meat. Cover the pan with aluminum foil and refrigerate for eight hours, or overnight. Remove the lamb from the milk, and rinse the meat. Add the herbs and seasonings of your choice. Salt, garlic and pepper are classic choices, and cumin provides a smooth, slightly nutty flavor that goes particularly well with a milk marinade, especially when marinating beef or lamb roasts.
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