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Made with
Fleur de Sel sea salt, 100 percent organic
Hawaiian unsweetened coconut flakes, and spices.
This
salt works best with lamb dishes and Indian-influenced
entrées. Try this on seared lamb sirloin with
masala coconut cream, tomato medjool date
chutney, and all curries.
3.5 oz - $16.00
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Coconut Garam Masala:
Roasted Lamb sirloin
Garam masala coconut cream, tomato and medjool date chutney.
1 (4 oz) piece lamb sirloin
4 oz chopped yellow onion
3 oz julienne fresh ginger
2 oz ground garam masala spice
4 oz coconut milk
2 oz sugar
¼ oz garam masala sea salt
1 oz olive oil
1 pound chopped roma tomatoes
½ pound seeded medjool dates
3 oz chopped garlic
3 oz chopped ginger
8 oz rice wine vinegar
5 oz sugar
1 oz salt
1 oz olive oil
1
For the tomato and date chutney first begin by chopping all your garlic, ginger, and tomatoes and keep separately. Then deseed all the dates and cut in half. In a large stainless steel sauce pot add the olive oil and heat on medium heat. Add the ginger and tomatoes and sauté for 5 min while constantly stirring. Then add the garlic and dates and continue to stir for another 4 min. Deglaze the pan with the vinegar and add the sugar and reduce the heat to low. Add the salt and let the mixture reduce in the pot until almost dry, about 45 min.
For the garam masala coconut cream, first chop the onion and julienne the fresh ginger and keep separate. In a medium size sauté pan, add the oil and heat over medium heat. Add the onions, and ginger and sauté for 3 min. Then add the sugar and garam masala, and coconut milk and let the sauce reduce until it has thickened and reduce by half.
For the lamb take the sirloin and lightly dust in garam masala spice. Heat a sauté pan over medium heat and add olive oil. Once hot add the lamb sirloin to the pan and sear on one side for 2 min. Flip lamb over and place in a 350 degree oven for 4 to 6 min, or until lamb is medium rare. Let lamb rest for 3 min, then slice lamb into 5 pieces and put on a plate and spoon over the coconut cream. Put a spoonful of the chutney on the side and garnish the lamb with the garam masala coconut sea salt.
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