Corn in Coconut Sauce (Mahindi Ya Naz)

sbs.com.au

The Chakra Garden

subheading: Mahamri (Swahili buns):

450 g (3 cups) plain flour

1 cup coconut milk powder (see Note)

55 g (¼ cup) white sugar

1 tsp ground cardamom

1 tbsp dried active yeast

300 ml milk

oil, for deep-frying

subheading: Coconut corn:

6 corn cobs, cut into 10 cm-thick pieces

1 cup coconut milk powder (see Note)

500 ml water

1 large onion, diced

3 tbsp tomato puree

1 tsp turmeric powder

subheading: Suqaar:

1 tbsp olive oil

500 g lamb, finely diced

1 onion, diced

½ red capsicum, finely diced

2 tbsp tomato puree

1 pinch salt

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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