Ingredients
1 kg  Lamb of your choice
1 ea  Coconut
3 ea  Garlic cloves, finely chopped
1/2 ea  Onion, finely chopped
2 ea  Whole chilies, finely chopped
1 tsp  Mustard powder
1 tsp  Cumin
3 tsp  Coriander
1 tsp  Tumeric
1 pinch  Ginger
1 tbsp  White Wine Vinegar
6 tbsp  Extra Virgin Olive Oil
Hacomat
Pepper
180 g  Long grained rice

Preparation
Wash meat and cut into pieces. Mix mustard, Cumin, Coriander, Turmericand ginger in a small bowl. Heat oil in a pan. Add meat and fry over highheat for 8-10 minutes, turning continuously. Remove meat from pan andkeep warm. Add onion, chili, garlic and mixed spices to pan and fry for afew minutes over a moderate heat, mixing continuously. Add White Wine Vinegar to vegetables and spices and return meat to pan. Flavour withHacomat and Pepper and mix well. Crack open the coconut, remove fleshand grate around 60 g of it. Slice remaining flesh to use as a garnish. Pour a few tbsp. of water over the lamb, add grated coconut, bring to boil.When sauce boils, cover pan and reduce heat. Leave to simmer for 40-50minutes. In the meantime, cook rice until al dente.

Setting
Divide into portions and add a knob of butter. Put some meat and sauceon top of the rice, garnish with slices of coconut and serve hot.

Specialty Ingredients
#20103  Extra Virgin Olive Oil
#20093  White Wine Vinegar
#513  HACO-Swiss HACOMAT SEASONING