Preparation

Cut the meat into pieces and season with a little salt. In a saucepan, the oil, onion and chopped garlic cloves are brought to a low heat. Allow to sauté a little until the onion softens without browning.
Add the meat and mustard grains, stirring constantly. Let it stew a little.
Put the hot broth, almond and coconut in a container and beat for 2 minutes with the magic wand.
This mixture is added to the meat, as well as all the ingredients (except vinegar and coriander).
Allow to cook and add vinegar and coriander.
Boil for 1 minute.
Serve with salad and white rice.

Ingredients

  • 2 kgs of chicken or lamb meat
  • 150 grs of lightly roasted shredded coconut
  • 1 teaspoon of saffron
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of powdered cloves
  • nutmeg q.s.
  • 3 medium onions
  • 10 grs of fresh ginger
  • 1 teaspoon of paprika
  • 1/2 teaspoon ground cinnamon
  • 40 grs of roasted and ground almond kernels
  • 2 dl of oil
  • 4 cloves of garlic
  • 1 coffee spoon of black pepper
  • salt q.s.
  • 1 sprig of coriander
  • 1 stepped chilli
  • 1 coffee spoon of mustard beans
  • 7.5 dl of broth