| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 4 |
|
Green coconuts |
| 600 |
g |
Lamb meat from the shoulder; all fat and skin |
|
|
; removed, cut into |
|
|
; cubes |
| 2 |
|
Onions peeled and chopped |
| 2 |
|
Cloves garlic; peeled and crushed |
| 1 |
tb |
Freshly grated ginger |
| 2 |
tb |
Cumin powder |
| 1/2 |
tb |
Turmeric |
| 2 |
tb |
Tomato puree |
| 1/2 |
dl |
Chicken stock |
| 2 |
tb |
Coriander; finely chopped |
| 100 |
g |
Flour |
|
|
Water |
| 1/2 |
dl |
Oil |
| 50 |
g |
Butter |
|
|
Salt and pepper |
INSTRUCTIONS
Heat half the oil and half the butter and sweat the lamb until well
coloured. Remove.
Add the onions and sweat until they are soft. Add the garlic, ginger and
sweat for a further minute. Add all the spices, tomato puree, chicken stock
and lamb. Simmer for 5 minutes and adjust seasoning if necessary.
Mix the flour with the water until you have an elastic mix. Cut off top
quarters of the coconuts and straighten the bottom so it stands. Put on the
top quickly and seal with the flour mix. Place the coconut in the oven of
180C/and bake for 11/2 hours. Serve with rice and kidney beans.
Coco mania: Cut off the top quarter of green coconut. Fill rest with oil
and its soft white flesh with lamb prawn or chicken curry.
Seal the top again with a paste of flour and water and stick the whole
thing in the oven for as long as you like. Good for picnics.
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