Monday, May 17, 2010
Lamb chop curry with coconut scented 'rice'
8 lamb chops
2 tbsp minced garlic
2 tbsp minced ginger
2 finely chopped green chillies
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp tumeric powder
1 tbsp paprika
1 tbsp curry powder
1 tbsp garam masala
Butter, ghee or coconut oil for frying
Grind of black pepper
1 finely chopped onion
1 finely chopped tomato
Handful of freshly chopped coriander
*Fry the onion on a low heat in the butter/oil for around 15-20 mins taking care not to burn the them, they should be slighty browned.
* Add the garlic, ginger, chilli and tomato then fry for a further 5 mins
* Add all the spices (except garam masala) and salt/pepper, the cook for a further 5 mins till the mixture is a fragrant paste
*Add the lamb chops and brown them lightly on each side, tossing in the sauce
*Add enough boiling water to cover the chops (this can be adjusted depending how much sauce you like) then cover tightly, turn the heat down as low as possible and simmer gently for around 1 hour or till the sauce is the right thickness.
*Turn the heat off, sprinkle with garam masala and fresh coriander - leave to stand for 10 mins before serving
Coconut scented 'rice'
1/4 head of riced cauliflower (you can do this in a food processor or by using a knife to shred it very finely)
1 tsp coconut essence
* Mix riced cauli & coconut essence in a heat-proof dish and microwave for 3-4 mins. It should be tender and fluffy
Serve together (I ate mines with homemade ginger and chilli pickle)
NOTES - You can add cream to your curry or make a minted sour cream 'raita' to go with the lamb