Today's recipe - Lamb with coconut and mint

Delicious spicy lamb dish served over rice from the personal stash of J.R. Blabberchops!

Mint & coconut lamb

Ingredients:
2 cloves – crushed
2 chopped onions
Mirri sauce (buy from Asian grocery)
Splash of oil
Soy sauce (to taste)
Saki sauce
Ground fennel (a couple of sprinkles)
1 chinese star anise
Pinch lemon pepper
Diced lamb
3 tomatoes
Red capsicum
1 can light coconut milk
Heaps of mintfresh)
Heaps of spearmint (fresh)
5 sweet Basil leaves (fresh)
1 chilli
Pinch of garamasala
1 sachet tomato paste
Rice

Instructions:
In a fry pan put cloves crushed, chopped onions, mirri sauce and oil then cook untill the onion turns golden brown.
Put into fry pan soy sauce, more mirri sauce, saki sauce, ground fennel, Chinese star anise and lemon pepper. Put in this mixture diced lamb and marinate for 10-30 mins.
Chop up tomatoes, chop the mint, spearmint, basil and chili and set aside.
Cook up lamb until it’s nearly cooked then add tomato pieces, cook till tomatoes are a little soft.
Add chopped up capsicum and cook a few minutes.
Add coconut milk, chopped leaves and chilli and a few pinches garamasala and cook further 2-5 mins then add the sachet of tomato paste and mix well. Turn heat down and simmer a further 5-8 mins and serve over rice.