Roast Mutton with Creamy Local Herb Sauce (ENG/BM)

Ingredients

Ingredients for creamy local herb sauce:

  • ½ cup oil

  • 8 pcs green chilli padi

  • 8 pcs green chillies

  • 25g garlic

  • 100g mint

  • 5g kesum leaves

  • 80g Thai basil

  • ¼ cup calamansi juice

  • ¼ cup vinegar

  • ½ cup MARIGOLD Evaporated Filled Milk

  • ½ cup MARIGOLD Sweetened Creamer


Ingredients for roast mutton:

  • 600g boneless mutton

  • 1 tsp chilli powder

  • 1 tbsp salt

  • 1 tsp sugar

  • 1 tsp dried rosemary

  • 4 tsp oil


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Method

Creamy local herb sauce


  1. Add all ingredients including MARIGOLD Evaporated Filled Milk and MARIGOLD Sweetened Creamer into a blender and blend.

  2. Pour the mixture into a pot and bring it to a boil and simmer till the mixture develops a dark green hue.

  3. Cool the mint sauce before serving.


Roast mutton


  1. Cube the boneless mutton. Combine chili powder, salt, sugar and dried rosemary with oil. Marinate the mutton cubes with the oil mixture for at least 4 hours.

  2. Heat up the oven to 180°C and roast the mutton for 35 minutes.

  3. Rest the mutton for 5 minutes before serving.


Chef's Tip:

For a better flavour, chill the sauce for 24 hours before serving.

Prep time: 30 minutes
Cooking time: 40 minutes
Marinating time: 4 hours
Serves: 5
MARIGOLD Evaporated Filled Milk (390g)