Saturday, April 28, 2018

Simple Lamb Curry With Coconut

   Sometimes, there are days when one wants just the simplest of lunches, something that can be made quickly, in one pot. I'm always looking for things I can whip up easily on week days when we're writing, and this lamb curry just fit the bill. The boneless lamb steaks were on sale at Whole Foods and I had a whole mess of "premade" Basmati rice in the fridge. Lunch that's cheap and utilizing left overs? What's not to like? When I say fast, I'm talking about an hour fast which is perfect for a weekday lunch. If you've got a pound of lamb, a can of coconut milk, and some Indian spices, you can make this dish easily.

Lamb Curry With Coconut Milk

Here's What You Need:

1 lb of boneless lamb steak cut into bite size pieces
2 Tbs coconut oil
4 dried red chilies
1 chopped shallot
1large onion chopped
2 and 1/2 tsps garam masala
1 tbs finely chopped fresh ginger
1 and 1/4 tsp turmeric
1 tsp fennel seeds
1 and 1/2 tsp ghee...or extra coconut oil if you have no ghee
1 can of coconut milk
1 and 1/2 Tbs tomato paste
salt to taste
1/2 cup of chopped fresh cilantro

Here's What To Do:

Cut the meat into pieces.

Mix the chopped ginger, onion, red chilies, and shallot together.

Mix the fennel seed, turmeric, and garam masala together and set aside.

Heat the coconut oil in a skillet or kadhai. When the oil is hot, add the lamb and stir it around to lightly brown it.
Then add in the onion, chili, ginger, and shallot mixture.

Cook until the onion, ginger,  and shallot are slightly soft then turn the heat down to medium.
Add the garam masala, turmeric, fennel and ghee or extra coconut oil, and stir it into the lamb mixture.

Cook it for a few minutes until the spices turn aromatic.

Add in the coconut milk.

Stir it around...

...then add the salt to taste (I used 1 and 1/2 tsps)...

...and tomato paste.

Bring everything to a boil, then turn it all down to simmer, cover with a lid and let it gently cook for about 1 hour. Check it every now and then and give it a stir to make sure nothing is burning or sticking.
Chop some fresh cilantro for a garnish and serve it up!

I served this with an Indian cold rice salad, aka, curd rice...the recipe is here. Fast simple and hearty, it's a great lunch for 2 with leftovers, or four as a meal with sides.
Spring is really coming in with a bang here in Sonoma. The roses and blooming, my trees are loaded with cherries, both Bing and Ranier, and this weekend involves planting the vegetable garden for the summer season. Lot of recipes and lots more to come. Up next, a family style dessert you can just dig into...literally! Follow along on Twitter @kathygori 

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