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Lamb Curry with Sweet Coconut Rice

Lamb Curry with Sweet Coconut Rice
Cook Time
3h 30 min
Yields
4 servings

A warm meal for a cold day (though of course it works just as well in warmer weather). If you’re a bit short on spices but have ketchup at hand, this recipe will work for you!

Courtesy of Dan Clapson of Dan’s Good Side

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ingredients

Lamb Curry

1
Tbsp grapeseed oil
1
lb(s) lamb neck chops
3
cup vegetable stock
2
cup coconut milk
1
cup water
3
Tbsp Massaman curry paste (can be found in the international foods aisle of most grocery stores)
2
clove garlic, minced
1
yellow onion, chopped
2
red potatoes, peeled, cubed in 1-inch pieces
2
ripe tomatoes, chopped (approx. 2 cups)
¼
cup ketchup
1
Tbsp cane sugar
1 ½
cup frozen peas
salt and pepper

Sweet Coconut Rice

2
cup long grain rice
2
cup coconut milk
1 ½
cup vegetable stock
1
cup water
2
tsp cane sugar
1
tsp black ground pepper
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directions

Step 1

First, toss the lamb meat in flour until lightly coated. Heat the grapeseed oil in a large pot on high heat.

Step 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.

Step 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.

Step 4

Return the neck chops to the pot along with all remaining ingredients except the peas.

Step 5

Once the pot comes to a boil, cover, reduce to low heat and simmer for 2 hours, stirring occasionally. After 2 hours, remove all bones, season to taste with salt and pepper, then stir in the frozen peas.

Step 6

Let curry continue to simmer, but now uncovered, for another 20 minutes.

Step 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!

Step 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!

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