Lamb Stewed In Coconut Milk Recipes

CHICKEN STEW WITH COCONUT MILK

Steps:

• Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

LAMB STEWED IN COCONUT MILK

Steps:

• Pressure cooker:.
• Put oil in a pressure cooker and set over medium heat. When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.
• Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
• Cover securely with lid and on high heat, bring up to full pressure.
• Turn heat to low and cook for 15 minutes.
• Lower pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
• Add the remaining coconut milk and bring to a simmer.
• Stovetop:.
• Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.
• Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
• Bring mixture to a boil, reduce heat and simmer for about an hour.
• When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.

LAMB COOKED IN MILK

Steps:

• Soak the saffron strands in 1/4 cup of water.
• Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
• Peel the shallots and puree in a food processor, or grate them.
• Fry shallots in 2 tablespoons of the oil in a skillet until golden.
• Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
• Lift out the meat and set aside.
• Strain the stock and discard the bones.
• While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
• Put a wooden spoon into the pot to prevent the milk from boiling over.
• Stir from time to time and keep cooking until the milk reduces and thickens.
• When it is reduced by a third, remove from the heat and leave to cool; strain.
• Add the cream and stir well.
• Now add the meat and 3 cups of the stock to the milk.
• Heat the remaining oil in a ladle held over medium heat.
• Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
• Cook for just 10 seconds; pour the oil mixture into the meat.
• Add the sugar; season with salt to taste.
• Cook for a few minutes with the lid on to prevent the meat from darkening.
• To serve, reheat uncovered and simmer for about 2 minutes.
• Add the saffron just before removing from the heat.