Meat in Spicy Coconut Milk
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)
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.