Cooking Instructions
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Step 1
Wash and pat the
Lamb Chops (5)
dry with paper towels, then heat the
Vegetable Oil (2 Tbsp)
in a deep heavy saucepan on medium/high heat. Brown the chops on each side for a few minutes.
Step 2
Remove the browned lamb chops and set aside. Turn the heat down to low and add a tablespoon more oil if necessary. Toss in the
Shallot (1)
,
Garlic (3 cloves)
, and
Fresh Ginger (1 tsp)
directly into the pot.
Step 3
Now add the
Curry Powder (1 1/2 Tbsp)
and stir well.
Step 4
Now add back the browned chops and include any juices from chops. Move around the pan to try and pick up some of that curry base in the pan.
Step 5
Add in the
Culantro Leaves (1 Tbsp)
,
Scotch Bonnet Pepper (1/4)
,
Scallions (1 bunch)
,
Fresh Thyme (1 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Stir well.
Step 6
Add
Coconut Milk (1 1/2 cups)
and
Water (1 cup)
.
Step 7
Turn the heat up so you can bring it to a boil, then reduce the heat to a very low and gentle simmer. Cover the pot and let that cook for about one and a half hours or until the lamb is tender and falling off the bone.
Step 8
When the gravy is as thick as you want, toss in the
Fresh Parsley (2 Tbsp)
and
Grape Tomatoes (8)
, turn off the heat and cover the lid for about 3 minutes.
Step 9
The tender pieces lamb and coconut curry are outstanding served with roti, rice, dumplings or even something as simple as a side salad.
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