Coconut Lamb Shoulder Casserole Recipe
Ingredients
| Onions | 2 Large | |
| Oil | 1/4 Cup (16 tbs) | |
| Lamb shoulder | 1 Kilogram | |
| White wine | 1/2 Cup (16 tbs) | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Cornflour | 2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Dried marjoram | 1/2 Teaspoon | |
| 1 cup sour cream or yoghurt | ||
| Coconut | 1 Cup (16 tbs), grated | |
Directions
Peel onions and cut into cubes.
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.
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.
Chef
