Lamb Jeerem Meerem

Ingredients

• 1 kg Lamb forequarter chops trimmed
• 2 Large brown onions sliced thinly
• 150ml Canola oil
• 4 tblsps JEEREM MEEREM PASTE
• 250ml Coconut milk
• 300gms Sweet potato cubed (medium)
• 3 Fresh coriander (leaves and stalks) washed & chopped
• Fresh green chillies de-seeded chopped
• Salt to taste

Directions

Heat oil in a large heavy based pot. Fry onions until brown on medium heat. Add lamb and stir constantly to ensure the lamb is sealed evenly. When it is properly sealed and brown add 4 heaped tblsps Goan Cuisine JEEREM MEEREM Paste and stir to distribute the paste through the lamb. Add coriander and enough hot water to cover the lamb and turn down heat to a simmer. Cover and cook gently until lamb is just tender. Add the sweet potato and green chilli and simmer until the potato is cooked through. You may need to add a small amount of water with the potato if the gravy has reduced a great deal. Season with salt to taste.

Serve with hot naans or Herb Pilaf and Jackfruit Sambal.