Lamb Smore

lambsmore11Usually made with loin of beef,this dish is of Dutch origin. This is a popular dish among the Burger community in Sri Lanka as well as the others who love meat.

I tried my hand in adapting to suit the palate of  mutton/lamb lovers.Once I tried this dish with a fillet of mutton and ever since it has been a family favourite. Feel free to toy around with your choice of meat! The end result will be divine.

I prefer fillet of Mutton as it is more tender and the leftovers are ideal for sandwich.

Since I didn’t have any fillet I tried this dish  with sliced lamb shoulder (bone-in).

Feel free to adjust the level of spice to your suiting.

 

 

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Ingredients:

5 slices of Lamb shoulder, bone-in

1/2 tbsp of sliced red onion/shallots

4 cloves of garlic, peeled and chopped

2cm piece of ginger,chopped

4 cm piece of cinnamon

4 cm piece of pandunas leaves

1/4 stem lemon grass, bruised to release flavour

a few curry leaves

1/4 tsp fenugreek seeds

2 tbsp of coconut vinegar/apple cider vinegar or what ever vinegar is available in your pantry

1/2 pickled lime/1/4 of lemon preserve

200ml fresh coconut milk/150ml canned coconut milk+ 50ml water

salt

150 ml water

1/2tsp Turmeric

1 tbsp Ghee/butter

The following spices are to be roasted and ground together:

1tbsp coriander

1tsp cummin seeds

3/4tsp fennel seeds

10 dried chillies,

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Method:

1.Wash the lamb well, prick it well with a fork.

2.Transfer the lamb in to a wide sauce pan and add the water and the rest of the ingredients except the coconut milk, ghee/butter and vinegar.

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3.Increase the heat until it comes to a rolling boil and then reduce the heat to medium low and cook until the meat is tender and almost flakes off the fork.

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4.At this stage add the coconut milk and simmer gently for 15 minutes.

5.Remove the gravy to a bowl  reserving the meat in the same pan.

6.Add the ghee/butter and fry the meat on both sides until it turns golden brown.

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7.Pour back the gravy and cook until it thickens slightly.

 

Serve hot with your choice of garnish and hot steamed rice or pulav/ pilaf.

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