Ovine or Lamb with Coconut and Black Pepper
This is a favourite dish of cook, Lavinia Vaughan, this is a wonderfully tasty and aromatic dish.
Ingredients:
700g cubed mutton
400ml coconut milk
2 level tsp black peppercorns
2 tbsp coriander seeds
4 tbsp oil
2 medium onions peeled and chopped
4 cloves garlic peeled and chopped
1 tbsp chopped ginger
400g can chopped tomato
1 tsp turmeric powder
1 tsp chilli powder
Fresh coriander
Salt and freshly ground pepper for seasoning
Method:
Toast the coriander seeds in a small pan until they are warm and fragrant & grind finely.
Repeat with the peppercorns this time grinding coarsely.
Put the oil in a casserole pan and heat. Add the mutton and brown lightly on all sides. Remove the meat with a draining spoon.
Add the garlic, onions and ginger to the pan. Reduce the heat and cook over a gentle heat uncovered for 15 - 20 minutes until the onions are translucent.
Add the tomatoes. Stir and leave to simmer until they have collapsed into the onion mixture.
Stir in the coriander seeds, peppercorns, turmeric, mutton and chilli powder. Pour in the coconut milk. Season with about a teaspoon salt and leave to simmer gently for about and 1½-2 hrs
Serve with rice. Serves 4 to 6.
This post was created in collaboration with The Falkland Islands Meat Company
Naturally, Proudly Falkland Islands