food for thought

by michelle

lamb in coconut milk

with one comment

Introduced to the South American cuisine by African slaves, coconut is used widely in Brazil and the Andean countries. This recipe, adapted from Maria Baez Kijac’s The South American Table comes from the Pacific Coast of Columbia.

lamb-in-coconut

Trim and dice 450g (1 lb) of lamb. In a heavy pan, heat some oil and butter over medium heat and seal the lamb in batches. Remove it from the pan and add 1 large diced onion, an equal amount of diced red pepper and diced celery plus 6 cloves of finely diced garlic. Cook until the onion is soft then add a generous pinch each of ground allspice and cayenne pepper. Return the meat to the pan with 2 tablespoons each of chopped parsley and coriander (cilantro), 1 tablespoon of dark brown sugar and 1½ – 2 cups of boiling water (just enough to nearly cover the meat). Cook over low heat, covered, for 1 to 1½ hours until the meat is tender. Stir in 1 cup of coconut milk and season with salt and freshly ground black pepper to taste. Cook for 5 minutes then serve with rice.

Vegetable salads with vinaigrette dressing are very popular in South America, the vegetables changing with the seasons. Here’s the one I served.

salad

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Written by michelle picker

August 26, 2016 at 6:01 am

One Response

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  1. Looks fabulous

    humanity777

    August 26, 2016 at 7:44 am


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