Red meat is cooked in a variety of ways and in Asian cuisine it is cooked with lots of spices. In today’s recipe we shall balance the use of spices with other pairings like coconut and herbs, to enhance the flavor of red meat.



Ingredients



Meat from Lamb Shoulder

Coconut Paste

Red chili Paste

Curry Leaves

Whole Red chilies

Fresh Mint Leaves

Fresh Cilantro Leaves

Dried Basil

Whole Peppercorns

Bay Leaves

Ginger Paste

Sliced Onions

Garlic Paste

Salt

Mustard Oil



Method



1. Chop all the herbs and mix it with lamb meat. Cover the container that stores the meat and keep it aside.



2. In a wok heat mustard oil and whole bay leaves, peppercorns and add sliced onions. Fry them until brown. Remove them on a separate platter.



3. In the same oil fry coconut paste, red chili paste and ginger-garlic paste for sometime.



4. Add the pieces of lamb meat mixed with herbs and cook covered until the moisture from the meat dries out. To this add the onion mixture and mix thoroughly.



5. Add water and pressure cook until the meat is tender. Check the consistency of the gravy.



6. Serve this with boiled rice or flatbreads.