Coconut Lamb Curry With Potatoes And Cauliflower

Name: Coconut Lamb Curry With Potatoes And Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium new red potatoes, cut into 1/2 -inch dice; 1/4 medium head of cauliflower, cut into 1-inch florets (2 cups); 1 1/2 pounds lamb rib chops; Salt and freshly ground pepper; 1 tablespoon plus 2 teaspoons extra-virgin olive oil; 2 small onions, halved and thinly sliced; 2 medium jalapeno chiles, seeded and minced; 2 medium garlic cloves, minced; 3 tablespoons Madras curry powder; 3/4 cup chicken stock or canned low-sodium broth; 1 cup unsweetened coconut milk; 1/4 cup heavy cream; 1/4 cup dried currants; 1 tablespoon honey; 2 tablespoons finely chopped fresh cilantro

Servings: persons

4 medium new red potatoes, cut into 1/2 -inch dice
1/4 medium head of cauliflower, cut into 1-inch florets (2 cups)
1 1/2 pounds lamb rib chops
Salt and freshly ground pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 small onions, halved and thinly sliced
2 medium jalapeno chiles, seeded and minced
2 medium garlic cloves, minced
3 tablespoons Madras curry powder
3/4 cup chicken stock or canned low-sodium broth
1 cup unsweetened coconut milk
1/4 cup heavy cream
1/4 cup dried currants
1 tablespoon honey
2 tablespoons finely chopped fresh cilantro

1
Bring a medium pot of salted water to a boil. Add the potatoes and cauliflower and cook until just tender, about 7 minutes. Drain.
2
Using a boning knife, trim off excess fat and scrape the lamb off the bones. Cut the meat into 3-by-1-by-1/4 -inch strips. Season the lamb with salt and pepper. Heat 1 teaspoon of the oil in a large, straight-sided, nonreactive skillet. Add half of the lamb in a single layer and cook over moderately high heat, turning once, until browned and crusty, about 2 minutes. Transfer to a platter. Repeat with the remaining lamb and 1 more teaspoon oil.
3
Heat 2 teaspoons of the oil in the skillet. Add the onions, jalapenos and garlic and saute over moderately high heat until just softened, about 3 minutes. Add the potatoes and cauliflower and saute until lightly browned, about 2 minutes. Add the vegetables to the lamb.
4
Heat the remaining 1 teaspoon oil in the skillet. Add the curry powder and cook over moderately high heat, stirring, until fragrant, about 30 seconds. Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits, and cook until reduced by two-thirds, about 3 minutes. Stir in the coconut milk, heavy cream, currants and honey and simmer until slightly reduced and thickened, about 3 minutes.
5
Return the lamb, potatoes, cauliflower and any accumulated juices to the sauce and simmer until heated through. Season with salt and pepper.
6
Make Ahead: The curry can be made up to 1 day ahead. Rewarm over low heat. Stir in the cilantro and serve.
7
Serve With: Basmati rice or nan, Indian flat bread similar to pita; it is available at some supermarkets.
8
Wine Recommendation: This spicy-sweet hearty dish would overwhelm reds usually served with lamb. Go for a soft and fruity red that stays in the background: an Australian Shiraz, such as the 1993 Mitchelton or the 1993 Wyndham Estate Bin

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium new red potatoes, cut into 1/2 -inch dice, 1/4 medium head of cauliflower, cut into 1-inch florets (2 cups), 1 1/2 pounds lamb rib chops, Salt and freshly ground pepper, and more.

Yes, Coconut Lamb Curry With Potatoes And Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!