Meat in Spicy Coconut Milk

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Meat in Spicy Coconut Milk
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Health Score:
8,6 / 10
1 hr 30 min.


0.333 cup sunflower oil
10.333 cups boned Pork legs (cut into chunks)
2 tsps Mustard seed
1 tsp Cumin
1 tsp Fenugreek seed
1 tsp Turmeric
1 tsp Chili powder
2 large onions (finely chopped)
1 Tbsp fresh ginger (grated)
2 green chili peppers (de-seeded and finely sliced)
3 cloves garlic cloves (minced)
1.333 cups water
1.333 cups Coconut milk
For the saffron rice
1 cup Basmati rice (rinsed in several changes of cold water)
1 tsp Saffron (infused in a little hot water)
1 Lime (zest finely grated)
For the tomato chutney
6 cloves garlic cloves (minced)
1 Tbsp sunflower oil
1 Tbsp scallions (green part finely chopped)
2 red chili peppers (de-seeded and finely chopped)
4 cups tomatoes (diced)

Preparation steps

Heat the oil in a large saucepan or casserole dish over a medium-high heat for 1-2 minutes until hot.
Sear the lamb in batches until golden brown, then lower the heat a little.
Add the spices and fry until aromatic. Add the onions, ginger, chilli and garlic with a little salt and stir well, continuing to cook for 4-5 minutes until they start to brown.
Add the water and coconut milk, bring the mixture to the boil and then reduce to a simmer. Cover and cook for 40-45 minutes until the lamb is tender and the sauce has thickened.
Meanwhile, prepare the tomato chutney by sauteing the minced garlic in the sunflower oil over a medium heat in a medium saucepan. Add the spring onion greens and the red chilli and cook or a further 2 minutes. Add the tomatoes and cook over a reduced heat for 10 minutes until soft and can be mashed lightly. Allow to cool to one side.
Place the rinsed rice in a large saucepan, add the salt, the infused saffron water and enough cold water so that it covers the rice by 2.5 cm. Bring the boil, then cover and reduce to a simmer for 15 minutes or until the water has been absorbed. Allow the rice to stand for 5 minutes covered before fluffing with a fork.
Once the lamb is tender and the sauce has thickened, season to taste and transfer to a serving dish. Garnish with the lime zest and serve the saffron rice and tomato chutney alongside in separate serving dishes.