Ingredients
3 tablespoons olive oil
1 large onions, chopped 1 teaspoon dried red pepper flakes 1 tablespoon crushed ginger 6 cloves garlic, crushed 2 lbs lamb, cut in 3/4 inch cubes 2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed 2 cups water 3 cups coconut milk, divided 1 teaspoon sugar salt
Method
Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,
add meat, lemon grass, water, and 1 1/2 cups coconut milk. Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours. When done, meat will be very tender and much of the liquid should have evaporated
giving the dish a stew-like quality. Add salt to taste and serve with rice.flour.
3 tablespoons olive oil
1 large onions, chopped 1 teaspoon dried red pepper flakes 1 tablespoon crushed ginger 6 cloves garlic, crushed 2 lbs lamb, cut in 3/4 inch cubes 2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed 2 cups water 3 cups coconut milk, divided 1 teaspoon sugar salt
Method
Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,
add meat, lemon grass, water, and 1 1/2 cups coconut milk. Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours. When done, meat will be very tender and much of the liquid should have evaporated
giving the dish a stew-like quality. Add salt to taste and serve with rice.flour.
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