Coconut Lamb

Name: Coconut Lamb
Yield: Makes 12 skewersp (serves 6 as part 1 long red chile, deseeded and of a barbecue)
Ingredients: 1 X 440 ml tin coconut milk; 1 heaped teaspoon ground turmeric; a good grating of nutmeg; 1 tablespoon sunflower oil; ½ teaspoon large flaked sea salt; 2 tablespoons light-muscovado sugar; 6 cloves; 1 teaspoon coriander seeds; 1 tablespoon medium curry powder; 2 garlic cloves, peeled; 1 fat thumb of fresh root ginger, peeled and thickly sliced; 1 long red chile, deseeded and thickly sliced; juice of 1 lime; 150 g sweetened desiccated coconut; 1 kg lamb neck fillet; a good bunch of fresh coriander; 1 small or ½ medium red onion, peeled

Preparation info

Makes 12 skewersp (serves
6
as part 1 long red chile, deseeded and of a barbecue)

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

I can’t remember how this came about other than a vague recollection of making it to take when camping at a musical festival. I seem to remember we forgot to eat it and barbecued it on our return. Be assured we had a very good cold box.

Ingredients

1 kg lamb neck fillet
150 g sweetened desiccated coconut

Main course
Garnish
Gluten-free

Method

If using wooden skewers, pre-soak them prior to cooking, as this will help to prevent them from burning.

First make the marinade. Roughly chop the onion and the coriander stalks and leaves. In a blender or food processor, blitz everything together except the coconut milk. Blend until the mixture is very well combined - you may need to remove the lid a couple of times and push the conten