Ingredients:
Leg of lamb, 750 grams, cut into rough
Water, 2 liters
Coconut milk / liquid milk, 500 ml
Pimento, 5 grains
Leeks, 1 stalk, thinly sliced
Tomato, 2 pieces, cut into rough
Cumin oil / ghee, 2 tsp
Cooking oil, 2 tablespoons
Subtle Seasonings:
Red onion, 5 grains
Garlic, 3 cloves
Nutmeg powder, 1/2 teaspoon
Cinnamon, 1/4 teaspoon
Pepper, 1 teaspoon
Salt, to taste
Sugar, to taste
Complement:
Emping Chips, to taste
Boiled Chili sauce, to taste
Methods:
Boil water, boiled leg of lamb over low heat until soft. (Presto if necessary)
Heat cooking oil, saute ground spices and cloves until fragrant. Remove and insert the leg of lamb stew.
Pour the coconut milk / milk, boil until boiling, stirring frequently so as not to rupture.
Enter cumin oil / ghee, stir well.
Add the tomatoes and leeks and stir well. Lift.
Serve warm with a complement.