Spiced Lamb Braised with Coconut Milk
- Lamb - leg bone in, 2.3 kg (5 lbs) approx
- Onion - 1, large, sliced
- Ginger - 1 small piece, grated
- Garlic - 2 cloves, chopped
- Coriander - 1 tablespoon (seeds, crushed)
- Nutmeg - one pinch
- Cumin - powder, 2 teaspoons
- Turmeric - 1 teaspoon
- Cayenne pepper - 1 teaspoon
- Green cardamoms - 4
- Black peppercorns - 1 Tablespoon
- Hungarian Sweet Paprika - 1 teaspoon
- Coconut milk - canned, 400 ml (13.5 fl oz)
In a mortar, grind all the spices with a pestle. Reserve
Debone the lamb leg. Remove superficial fat and nerves. Cut into large steaks (20 x 5 cm/ 8" x 2" each approx.).
Pat dry with paper towels.
Heat two tablespoons of olive oil in a dutch over (or cocotte). Saute the onion at medium heat, stirring occasionally, for around 10 minutes until lightly browned (don't let it turn black or it will ruin the dish with an ugly flavor). When it's ready, add ginger and garlic, cook stirring for 1 minute. Remove and reserve.
Remove the dutch oven from the heat. Clean any remaining onion/ garlic with a paper towel but don't wash it. You want to keep the flavors!!
Add 2-3 tablespoons of olive oil and heat.
Season with salt and pepper one side of the lamb steaks. Seal the seasoned side until browned for about 2 minutes. Season with salt and pepper the other side and flip it over. Seal the seasoned side until browned for about 2 minutes. of the lamb steaks. Cook two or three steaks at the same time -depending on the size of the cocotte. Reserve in a warm platter until all the steaks are sealed.
Heat one tablespoon of olive oil and add the spice mix. Heat for one minute to release their aroma without burning them. Add one cup of water and mix to form a paste. Add the cooked onion/ garlic mix. Stir for one minute.
Place the meat -side by side-on top of the onion/ spice mix. Meat should be touching the bottom (avoid piling it up). Add coconut milk and bring to boil. Remove and cover the cocotte. Place it in a 176ºc/350º F oven and cook it for 1h 30 to 2 hours. Lamb should be so tender that you should cut it very easily.
Check every 30 minutes to see if there's some oil or fat forming on the surface. Gently remove it with a spoon to avoid the meal to be too heavy.
When ready, serve with steamed white Jasmine rice (no salt) cooked the Japanese way. Enjoy!
Aromatic lamb rubbed in a variety of spices and slowly cooked in coconut milk. This well balanced comfort meal is ideal for a rainy day!Add to Favourites