Curried Lamb Stew over Coconut Scented Rice
I have been craving a lamb stew for ages. This past week has been in the 20s in Dallas, and for us, that may as well be Arctic temperatures. I’ve found a few lamb curry recipes, and decided to make some additions in the form of coconut, and red wine. I didn’t heavily spice this dish, but it could surely benefit from a healthy amount of heat, though I’ll leave those decisions to you. Served over some coconut-scented rice, this was a fantastic meal to warm up to.
- 2-4 Tbsp olive oil
- 1.5 – 2 lb. lamb (I used shoulder and chopped the meat into 1.5″ pieces
- 1 sweet yellow onion, diced
- 6 cloves of garlic, minced
- 1 inch of ginger, peeled and minced
- zest of one orange
- 1 Tbsp Garam Masala
- 1 Tsp curry powder
- 1 Tsp cumin
- 1 Tsp coriander seeds, toasted and bashed in a mortar and pestle
- 1 Tsp smoked paprika
- 3/4 cup red wine
- 1/4 Tsp cayenne pepper
- sea salt
- freshly ground pepper
- 1/4 cup Creme d’Coconut
- 3 diced fresh tomatoes or 1 can diced tomatoes
- Good handful of cilantro for garnish
For the rice:
- 1 cup long grain rice
- 2 cups water
- 1 Tbsp butter
- 2 Tbsp Creme d’Coconut
In a large heavy pot or Dutch oven, heat the oil over medium heat. Liberally season the pieces of lamb with salt and pepper, and add to the pot once the oil is hot enough. Cook just enough to brown all sides the lamb, and remove from the pot.
Add the onion and cook for about 5 minutes until translucent. Add the garlic and ginger, and stir for a couple of minutes until coated in the oil and rendered lamb fat. Add the tomatoes and wine, to deglaze the pot to get the stuck bits of lamb off of the bottom.
Add everything else to taste, as well as the coconut, and bring to a boil.
Drop the heat to low, and simmer for 1.5 – 2 hours, stirring occasionally and tasting to adjust seasoning to your discretion.
Meanwhile, prepare some Jasmine rice in the usual manner (1 cup rice:2 cups water, and add about 2 Tbsp of Creme d’ Coconut and 1 Tbsp butter to the rice and water before bringing to a boil. Stir, cover, and leave to simmer for 20 minutes.