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What You Need:
(To Serve: 6 to 8)
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4 cups fresh coconut milk made from 4 cups coarsely chopped coconut and 4 cups hot water
1½ teaspoons salt
1/3 cup vegetable oil
1 cup finely chopped onions
2 teaspoons finely chopped garlic
1 tablespoon ground coriander
2 three-inch-long pieces of stick cinnamon
½ teaspoon turmeric
¼ teaspoon ground cumin
1/8 teaspoon ground allspice
¼ teaspoon white pepper
A 4-pound boneless lamb shoulder, trimmed of excess fat, rolled and tied securely in 3 or 4 places
A 3½ -to 4-pound firm ripe pineapple, stemmed, peeled, its "eyes" removed and the fruit cut crosswise into slices no less than ½ inch thick
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Prepare the coconut milk and let it stand at room temperature or in the refrigerator for an hour or so until the rich top milk rises to the surface. Skim off 1 cup of top milk and reserve it. Stir the salt into the remaining 3 cups of coconut milk and set it aside in a separate bowl.
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2. In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes until they are soft and transparent but not brown.
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3. Stir in the coriander, cinnamon, turmeric, cumin, allspice and pepper. Mix well, then raise the heat. Add the lamb and turn it about with a slotted spoon for 5 minutes, or until it is lightly browned on all sides and evenly coated with the onion mixture.
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4. Pour in the 3 cups of coconut milk and bring to a boil over high heat. Cover tightly and place the casserole on the middle shelf of the oven. (Cooking liquid should be kept at a slow simmer; check the lamb after it has been in the oven for about 30 minutes and, if the liquid is bubbling too rapidly, reduce the heat to 325°.)
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5. Braise the lamb for 1 hour, turn it over, and continue braising for 1 hour longer or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife. Transfer the lamb to a heated platter and drape with foil to keep it warm while you prepare the sauce.
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6. With a large spoon, skim as much fat as possible from the liquid remaining in the casserole. Bring the liquid to a boil over high heat and, stirring occasionally, cook briskly until it has been reduced to about 1½ cups.
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7. Stir in the rich coconut top milk and the pineapple slices. Reduce the heat to the lowest point, and, stirring from time to time, simmer for 15 minutes or so, until the pineapple slices are tender but still intact.
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8. To serve, remove the strings from the lamb and carve the meat cross-wise into ¼ -inch-thick slices. With a slotted spoon or spatula, gently lift the pineapple out of the sauce, and arrange the pineapple and lamb slices alternately in a single rowan a heated platter.
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9. Garnish each end of the row with one half of the pineapple top. Taste the sauce for seasoning and pour about ½ cup over the Patjeri Nenas. Serve the remaining sauce separately in a bowl.
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