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Coconut Lamb Shoulder Casserole Recipe
|Oil||1⁄4 Cup (4 tbs)|
|Boneless lamb shoulder||2 Pound (1 Kilogram)|
|White wine||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Dried marjoram||1⁄2 Teaspoon|
|Sour cream/Yogurt||1 Cup (16 tbs)|
|Coconut||1 Cup (16 tbs), grated|
Serving size: Complete recipe
Calories 4106 Calories from Fat 2849
% Daily Value*
Total Fat 320 g492.5%
Saturated Fat 141 g705%
Trans Fat 0 g
Cholesterol 763.8 mg
Sodium 2749.8 mg114.6%
Total Carbohydrates 121 g40.4%
Dietary Fiber 21.5 g86%
Sugars 46.2 g
Protein 169 g338.1%
Vitamin A 42.3% Vitamin C 107.2%
Calcium 62.2% Iron 125.8%
*Based on a 2000 Calorie diet
Fry in hot oil till golden.
Cut lamb into cubes, removing fat, and add to onion.
Saute for a few minutes.
Add wine, tomato puree and water.
Simmer for 1 hour or till tender.
Mix cornflour with water and stir into the lamb.
Season with salt, pepper and marjoram.
Stir in sour cream or yoghurt just before serving.
Put in a serving dish and top with grated coconut.
Put under the griller and lightly brown coconut.
Serve with mashed potato or noodles.