Coconut Lamb Shoulder Casserole
|Oil||1⁄4 Cup (4 tbs)|
|Boneless lamb shoulder||2 Pound (1 Kilogram)|
|White wine||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Dried marjoram||1⁄2 Teaspoon|
|Sour cream/Yogurt||1 Cup (16 tbs)|
|Coconut||1 Cup (16 tbs), grated|
Peel onions and cut into cubes.
Fry in hot oil till golden.
Cut lamb into cubes, removing fat, and add to onion.
Saute for a few minutes.
Add wine, tomato puree and water.
Simmer for 1 hour or till tender.
Mix cornflour with water and stir into the lamb.
Season with salt, pepper and marjoram.
Stir in sour cream or yoghurt just before serving.
Put in a serving dish and top with grated coconut.
Put under the griller and lightly brown coconut.
Serve with mashed potato or noodles.