Coconut Lamb Curry with Potatoes and Cauliflower

Name: Coconut Lamb Curry with Potatoes and Cauliflower
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 medium heads cauliflower, cut into 1-inch florets (2 cups); 177 milliliters chicken stock or canned low-sodium broth; 3 Tbsps Madras curry powder; 59 milliliters dried currants; 2 Tbsps finely chopped fresh cilantro; 2 mediums garlic cloves, minced; 59 milliliters heavy cream; 1 Tbsp honey; 2 mediums jalapeño chiles, seeded and minced; 680 grams lamb rib chops; 4 mediums new red potatoes, cut into 1/2 -inch dice; 1 Tbsp extra-virgin olive oil; 2 smalls onions, halved and thinly sliced; 4 servings Salt and freshly ground pepper; 237 milliliters unsweetened coconut milk

Coconut Lamb Curry with Potatoes and Cauliflower

Coconut Lamb Curry with Potatoes and Cauliflower might be just the main course you are searching for. One portion of this dish contains about 41g of protein, 40g of fat, and a total of 673 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free diet. 1 person found this recipe to be yummy and satisfying. A mixture of cauliflower, cilantro, madras curry powder, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

Bring a medium pot of salted water to a boil.

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Water

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Pot

Add the potatoes and cauliflower and cook until just tender, about 7 minutes.

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Cauliflower

Potato

Drain.

Using a boning knife, trim off excess fat and scrape the lamb off the bones.

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Lamb

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Knife

Cut the meat into 3-by-1-by-1/4 -inch strips. Season the lamb with salt and pepper.

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Salt And Pepper

Lamb

Meat

Heat 1 teaspoon of the oil in a large, straight-sided, nonreactive skillet.

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Cooking Oil

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Frying Pan

Add half of the lamb in a single layer and cook over moderately high heat, turning once, until browned and crusty, about 2 minutes.

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Lamb

Transfer to a platter. Repeat with the remaining lamb and 1 more teaspoon oil.

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Lamb

Cooking Oil

Heat 2 teaspoons of the oil in the skillet.

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Cooking Oil

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Frying Pan

Add the onions, jalapeos and garlic and saut over moderately high heat until just softened, about 3 minutes.

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Garlic

Onion

Add the potatoes and cauliflower and saut until lightly browned, about 2 minutes.

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Cauliflower

Potato

Add the vegetables to the lamb.

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Vegetable

Lamb

Heat the remaining 1 teaspoon oil in the skillet.

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Cooking Oil

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Frying Pan

Add the curry powder and cook over moderately high heat, stirring, until fragrant, about 30 seconds.

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Curry Powder

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.

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Chicken Stock

Coconut Milk

Heavy Cream

Currants

Honey

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Frying Pan

Return the lamb, potatoes, cauliflower and any accumulated juices to the sauce and simmer until heated through. Season with salt and pepper.

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Salt And Pepper

Cauliflower

Potato

Sauce

Lamb

Make Ahead: The curry can be made up to 1 day ahead. Rewarm over low heat. Stir in the cilantro and serve.

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Cilantro

Curry Powder

Serve With: Basmati rice or nan, Indian flat bread similar to pita; it is available at some supermarkets.

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Basmati Rice

Pita

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

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Wine

Lamb

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Pot

Knife

Frying Pan

Ingredients

Servings:

0medium heads

cauliflower, cut into 1-inch florets (2 cups)177milliliters

chicken stock or canned low-sodium broth 3Tbsps

Madras curry powder 59milliliters

dried currants 2Tbsps

finely chopped fresh cilantro 2mediums

garlic cloves, minced 59milliliters

heavy cream 1Tbsp

honey 2mediums

jalapeño chiles, seeded and minced 680grams

lamb rib chops 4mediums

new red potatoes, cut into 1/2 -inch dice 1Tbsp

extra-virgin olive oil 2smalls

onions, halved and thinly sliced 4servings

Salt and freshly ground pepper 237milliliters

unsweetened coconut milk

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.