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Coconut Lamb Shoulder Casserole

21st.Century.Chef's picture
  Onions 2 Large
  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)
  Cornflour 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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