Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 500 g lamb cut in cubes
· 1 tablespoon butter
· 2 tablespoon extra virgin olive oil
· 1 tablespoon all purpose flour
· 2 cups hot water
· 1-2 garlic cloves mashed with salt
· 3-4 potatoes, peeled
· 12-14 onions
· 14-15 carrots
· 3 tablespoon tomato paste
· ½ teaspoon oregano
· 1 Bay leaf
· Salt
· Pepper
· 2 tablespoon parsley chopped
Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.
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