Shakooti Rassa (Lamb Cooked with Coconut) recipe
information
This spicy dish of lamb with vegetables comes from the west coast of India.
ingredients
Lamb and vegetables cooked with coconut, Shakooti Rassa is a western Indian speciality..
6 Chillis, seeded
6 Tbs Chopped coriander leaves
3 Garlic cloves
piece Fresh root ginger, peeled 5 cm (2 in) and chopped
1 tsp Salt
475 ml ( 16 fl oz) 2 cups Thick coconut milk
1 kg (2 lb) Boned leg of lamb, cubed
65 g (2 1/2 oz) 5 Tbs Ghee or clarified butter
1/2 Fresh coconut, grated
1 Tbs Whole cumin seeds
1 Tbs White poppy seeds
1 tsp Black peppercorns
1 tsp Turmeric
1/2 tsp Grated nutmeg
2 Medium onions, chopped
1/2 kg (1 lb) Potatoes, cubed
6 Tbs Chopped coriander leaves
3 Garlic cloves
piece Fresh root ginger, peeled 5 cm (2 in) and chopped
1 tsp Salt
475 ml ( 16 fl oz) 2 cups Thick coconut milk
1 kg (2 lb) Boned leg of lamb, cubed
65 g (2 1/2 oz) 5 Tbs Ghee or clarified butter
1/2 Fresh coconut, grated
1 Tbs Whole cumin seeds
1 Tbs White poppy seeds
1 tsp Black peppercorns
1 tsp Turmeric
1/2 tsp Grated nutmeg
2 Medium onions, chopped
1/2 kg (1 lb) Potatoes, cubed
method
1. Put the chillis, coriander leaves, garlic, ginger and salt into a blender and blend, adding 2 to 3 tablespoons of coconut milk, to make a smooth paste. Alternatively, pound the ingredients in a mortar with a pestle.
2. Transfer the spice paste to a large mixing bowl and add the meat cubes. Mix well, then set aside to marinate at room temperature for 6 hours, basting occasionally.
3. Melt 25 g (1 oz) 2 tablespoons of the ghee or clarified butter in a frying-pan. Add the grated coconut, cumin and poppy seeds, peppercorns, turmeric and nutmeg and fry, stirring constantly, for 5 minutes or until the ingredients are lightly browned.
4. Remove from the heat and set aside to cool. When cool, put the mixture into the blender with 125 ml (4 fl oz) 1/2 cup of the remaining coconut milk and blend until it forms a smooth puree. Alternatively, pound in a mortar with a pestle. Set aside.
5. Melt the remaining ghee or clarified butter in a saucepan. Add the onions and fry until they are golden brown. Stir in the coconut and spice puree and fry for 5 minutes, stirring constantly. Stir in the meat mixture and fry for 10 minutes, or until the cubes are evenly browned. Pour in the remaining coconut milk, stir well and bring to the boil. Reduce the heat to low, cover the pan and simmer for 40 minutes.
6. Add the potatoes and more salt if necessary. Continue cooking, uncovered, for 20 minutes, or until the potatoes are tender and the sauce has thickened. Remove from the heat and transfer the shakooti to a warmed serving dish. Serve at once.
2. Transfer the spice paste to a large mixing bowl and add the meat cubes. Mix well, then set aside to marinate at room temperature for 6 hours, basting occasionally.
3. Melt 25 g (1 oz) 2 tablespoons of the ghee or clarified butter in a frying-pan. Add the grated coconut, cumin and poppy seeds, peppercorns, turmeric and nutmeg and fry, stirring constantly, for 5 minutes or until the ingredients are lightly browned.
4. Remove from the heat and set aside to cool. When cool, put the mixture into the blender with 125 ml (4 fl oz) 1/2 cup of the remaining coconut milk and blend until it forms a smooth puree. Alternatively, pound in a mortar with a pestle. Set aside.
5. Melt the remaining ghee or clarified butter in a saucepan. Add the onions and fry until they are golden brown. Stir in the coconut and spice puree and fry for 5 minutes, stirring constantly. Stir in the meat mixture and fry for 10 minutes, or until the cubes are evenly browned. Pour in the remaining coconut milk, stir well and bring to the boil. Reduce the heat to low, cover the pan and simmer for 40 minutes.
6. Add the potatoes and more salt if necessary. Continue cooking, uncovered, for 20 minutes, or until the potatoes are tender and the sauce has thickened. Remove from the heat and transfer the shakooti to a warmed serving dish. Serve at once.
serving amount
4 - 6 servings
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