Lamb Stew With Black Pepper, Coconut And Clove
In this aromatic and hearty stew, tender pieces of lamb are simmered in a flavorful blend of spices and coconut milk until they practically melt in your mouth. The rich and fragrant sauce is thickened to perfection, creating a comforting dish that pairs beautifully with crusty bread and vegetables. Warm and satisfying, this dish is sure to become a family favorite for cozy meals around the table.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz boneless lamb shoulder
- 4 x 2.5cm/1in pieces cinnamon
- 10 cloves
- 1 tsp black pepper
- 2 tbsp rapeseed oil or vegetable oil
- 2 red onions
- 1½ tbsp plain flour
- 1 x 400ml/14fl oz tin coconut milk
- salt
- 3 large potatoes
Instructions
- Place the prepared lamb or mutton into a casserole dish that has a tight-fitting lid. Add the cinnamon, cloves and peppercorns, and enough cold water to just cover the meat. Cover the pan tightly (line the edge of the lid in aluminium foil to increase the tightness if necessary). Bring to the boil, then reduce the heat to low and simmer for 30 minutes.
- Partly uncover the pan, allowing steam to escape and the liquid to reduce, and continue to simmer on the lowest heat for a further hour.
- In a separate pan, heat the oil and cook the onions gently until soft, giving them a good seasoning of salt. Add the flour to the onions and stir for 3â4 minutes, or until the flour is absorbed into the oil and is cooked.
- Add the onion mixture to the meat pan and mix well. Bring to the boil, then reduce the heat to low and simmer for 10â15 minutes, stirring, until well combined and thickened. Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready.
- When the meat is tender add the cooked potatoes, and simmer for a minute until the potatoes are warmed through. Taste and adjust the seasoning if necessary. Serve with crusty bread and some vegetables.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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