This another East African dish.
Ingredients
2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chillies; minced
1/4 tspn tumeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.
Ingredients
2 lb cassava (frozen can be used)
1 pack of coconut cream (a picture can be seen here)
1 lb lamb, cut into cubes
3-4 garlic cloves; minced
2 inch ginger; grated
3-4 chillies; minced
1/4 tspn tumeric
1/2 cup chopped coriander
salt to taste
2 limes; juiced
coriander leaves for garnishing.
1. Marinate the meat with garlic, ginger and salt for at least 2 hours.
2 Peel the cassava, cut into large chunks and boil and drain. Cut into cubes.
3. Boil the meat, drain, add coconut cream to the meat stock, add the tumeric, chillies, coriander leaves and cassava; cook on medium heat for 10 minutes, mash cassava roughly, add the meat and mix well, cook for another 5 minutes. Add the lime juice. Garnish with coriander leaves.
Serve with chevro This is a healthy version posted by Trupti
Oh Yes Good Old Deejays..I remember the place and the one next door "MINAZ" but Deejays was better..and in the evening when we had real big buck we used to go Jafar's behind the Jamatkhana for the "Choma Nyama" & "Mishikaki".
ReplyDeleteHey Latif, the memories are so good aren't they! I remember Minaz too, but we never went there. As girls we were not allowed to go to Jaffers, but we had chana bateta and amli outside khane! those were the days huh!?!
ReplyDeleteThe recipe calls for "cream of coconut" which has sugar in it. I believe it should be Coconut MILK.
ReplyDeleteTahera,
ReplyDeleteCreamed Coconut does NOT contain any sugar it is actually freshly grated coconut meat (the white part) which has been steeped in hot water until it is cool enough to handle. It is then squeezed until dry and the resulting liquid is then strained to remove all the pulp and allowed to sit for a while. The coconut cream rises to the top and is skimmed off.
see this website
http://www.recipes4us.co.uk/Cooking%20by%20Country/Coconut%20Cream.htm
Hi Saju
ReplyDeleteThanks for all your wonderful recipes. I'm wondering if I can use coconut milk instead of creamed coconut for this recipe. Would appreciate a quick reply if possible:)
Thanks and take care!!
yes you can
ReplyDeleteHi there, I have just started doing Indian cooking and love this site. My question is how long do you cook the meat for before it is done?
ReplyDeleteHi it depends on the cut. 2 inch cubes from the leg take about 45 minutes
ReplyDeleteHello Saju,
ReplyDeleteI love your recipes. I have cooked channa bateta and mogo. They are favourites among my coworkers and friends. I am actually planning on cooking mogho for my lunch to work. I was wondering if you can do videos here as well.