Roast Mutton with Creamy Local Herb Sauce
Ingredients for creamy local herb sauce:
½ cup oil
8 pcs green bird's eye chilies
8 pcs green chillies
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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Creamy local herb sauce
Add all ingredients including MARIGOLD Evaporated Filled Milk and MARIGOLD Sweetened Creamer into a blender and blend.
Pour the mixture into a pot and bring it to a boil and simmer till the mixture develops a dark green hue.
Cool the mint sauce before serving.
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.
Heat up the oven to 180°C and roast the mutton for 35 minutes.
Rest the mutton for 5 minutes before serving.
For a better flavour, chill the sauce for 24 hours before serving.