Red meat is cooked in a variety of ways and in Asian cuisine it is cooked with lots of spices. In today’s recipe we shall balance the use of spices with other pairings like coconut and herbs, to enhance the flavor of red meat.
Ingredients
Meat from Lamb Shoulder
Coconut Paste
Red chili Paste
Curry Leaves
Whole Red chilies
Fresh Mint Leaves
Fresh Cilantro Leaves
Dried Basil
Whole Peppercorns
Bay Leaves
Ginger Paste
Sliced Onions
Garlic Paste
Salt
Mustard Oil
Method
1. Chop all the herbs and mix it with lamb meat. Cover the container that stores the meat and keep it aside.
2. In a wok heat mustard oil and whole bay leaves, peppercorns and add sliced onions. Fry them until brown. Remove them on a separate platter.
3. In the same oil fry coconut paste, red chili paste and ginger-garlic paste for sometime.
4. Add the pieces of lamb meat mixed with herbs and cook covered until the moisture from the meat dries out. To this add the onion mixture and mix thoroughly.
5. Add water and pressure cook until the meat is tender. Check the consistency of the gravy.
6. Serve this with boiled rice or flatbreads.
