Vegetables, in this case pumpkin and potatoes, cooked in coconut milk and seasoned with spices are usually served with meat or fish. According to our recipe, vegetables are cooked together with lamb, pre-marinated in a lemon-garlic marinade.
It is necessary
- For cooking vegetables:
- pumpkin - 500 grams,
- cassava (can be replaced with regular potatoes) - 500 grams,
- one onion,
- vegetable oil - about 3 tbsp. spoons,
- fine sea salt - to taste,
- ground cinnamon (added as desired) - 0.5 teaspoon,
- coconut milk (or juice of one coconut) - one glass,
- ground cloves - one pinch.
- For cooking meat:
- lamb - 1 kg (can be replaced with pork or pork ribs), garlic - 2 or 3 cloves, juice of two lemons, red allspice - 1 tbsp. spoon, curry - 1 tbsp. spoon, sea salt and black ground pepper to taste.
Instructions
Step 1
We start with vegetables.
Peel the onion and cut it into not very small cubes.
Cut the peeled pumpkin into slices three centimeters thick.
Cut the peeled potatoes in the same way as the pumpkin.
Pour vegetable oil into a saucepan (about three tablespoons). Add the onion and fry over low heat until light golden brown. Add pumpkin and potatoes to lightly fried onions. Mix well, salt to taste, add cinnamon (optional) and cloves. Pour in a glass of coconut milk. To make it boil faster, add the fire. After boiling, cover with a lid, and reduce the heat. Cook vegetables until soft. When the vegetables are ready, turn off the gas and cover the pan with a towel.
Step 2
Cooking marinade for meat.
We peel two or three cloves of garlic (you can have more, but this is for amateurs) and crush in a mortar. Transfer the garlic to a cup. Squeeze the juice of two lemons, which we add to the garlic in a cup. After one minute add the red allspice and curry and stir. Season with fine sea salt and a pinch of freshly ground black pepper.
Put the lamb in the marinade and leave for two hours.
Step 3
After two hours, put the grate on the fire and heat it up. We take out the pieces of lamb from the marinade and place them on the prepared wire rack. Cooking lamb over high heat. Fry pieces of lamb well on both sides. In the process of frying, pour with marinade.
Serve the finished mutton with vegetables and your favorite sauce.
