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Ingredients
For 4 Serving(s)
coconut-lamb-curry-with-potatoes-and-cauliflower
- 4 small red potatoes
- 1/4 cauliflower
- 1 1/2 lb lamb rib chops
- salt
- pepper
- 1 T olive oil
- 2 onions
- 2 jalapenos
- 2 clv garlic
- 3 T curry powder
- 3/4 c chicken stock
- 1 1/4 c coconut milk
- 1/4 c dried currants
- 1 T agave
- 3 T minced fresh cilantro
Coconut Lamb Curry with Potatoes and Cauliflower Directions
- Cook the potatoes and cauliflower in a saucepan of salted simmering water for about 7 minutes, until just tender. Drain and set aside.
- Season the lamb with salt and pepper. Heat 1 teaspoon of the oil in a large, straight-sided frying pan. Arrange half of the lamb in the pan in a single layer and cook over medium-high heat, flipping the pieces once, about 2 minutes, until browned and crispy. Transfer to a large dish, and repeat with the remaining lamb and another teaspoon of olive oil.
- Heat two teaspoons of oil in the same pan. Add the onions, jalapeno, and garlic, and saute over medium-high heat for about 3 minutes, until just softened. Add the potatoes and cauliflower to the pan and saute for about 2 minutes, until lightly browned. Transfer the cooked vegetables to the dish with the lamb.
- Heat the last teaspoon of oil in the pan over medium-high heat. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken stock and scrape the bottom of the pan to loosen any browned bits. Cook for about 3 minutes, until the liquid has reduced by two-thirds. Add the coconut milk, currants, and agave or honey, and simmer, until slightly reduced, about 3 minutes.
- Return the lamb and vegetables with any accumulated juices to the pan of sauce, and simmer until heated through. Season to taste with salt and pepper, and stir in the cilantro. Serve with naan or basmati rice.