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Lamb Curry with Sweet Coconut Rice from Dan's Good Side

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Posted by : Dan Clapson, Wed, Feb 20 2013

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I’ve been in Australia for about a week and a half now. So far, our trip has been amazing, aside from the mostly rainy weather. The rain has cut in significantly to our beach time, which is a bit sad, but, that being said, rain and grey skies lend themselves well to the enjoyment of stews and curries.
So, even though I am escaping – geographically – the last few weeks of Canadian winter, I still find myself whipping up something I would happily put together on a snowy winter’s evening. My travel companion, Chez, and I cooked this dinner for some of her family friends while we were spending the past weekend on the Sunshine Coast.
We were tight on spices in the vacation rental apartment, hence the odd addition of ketchup to the curry, but, trust me, it was awesome! Here’s the recipe…

 
lambcurry                                                                                                                                         

What you’ll need…
Curry:
1 TBSP grapeseed oil
1 lb lamb neck chops
3 cups vegetable stock
2 cups coconut milk
1 cup water
3 TBSP massaman curry paste (can be found in the ethnic aisle of most grocery stores)
2 cloves garlic (minced)
1 yellow onion (chopped)
2 red potatoes (peeled, 1″ cubed)
2 ripe tomatoes (approx. 2 cups)
1/4 cup ketchup
1 TBSP cane sugar
1 1/2 cups frozen peas
salt and pepper

Coconut Rice:
2 cups long grain rice
2 cups coconut milk
1 1/2 cups vegetable stock
1 cup water
2 TSP cane sugar
1 TSP black ground pepper

Directions:
1. First, toss the lamb meat in flour until lightly coated. Heat the grapeseed oil in a large pot on high heat.
2. Once the oil is nice and hot, work in batches and brown the lamb neck chops on both sides, approximately 1 minute per side.
3. Remove browned meat from pot, and deglaze with vegetable stock, scrapping the bottom of the pot with a spoon to remove any caramelized bits.
4. Return the neck chops to the pot along with all remaining ingredients except the peas.
5. Once the pot comes to a boil, cover, reduce to low heat and simmer for 2 hours, stirring occasionally. After 2 hours, remove as all bones, season to taste with salt and pepper, then stir in the frozen peas.
6. Let curry continue to simmer, but now uncovered, for another 20 minutes.
7. For the rice, combine all ingredient in a medium pot on high heat, once mixture begins to bubble, reduce to medium heat, cover and let simmer until rice is cooked through, about 12-14 minutes. Keep warm on stove until you’re ready to eat!
8. To serve, make a bed of coconut rice on each plate and generously top with lamb curry. Serve with a lightly toasted bread like ciabatta to soak up any extra sauce on the plate!
Serves 4
Total cook time…2 hours, 30 min

 Dan ClapsonDan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.  

 

 

 

 

  

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Posted: by Dan Clapson

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