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SideChef
Recipes
Dairy-Free
Lamb Chops Braised in Coconut Curry Sauce
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Recipe

16 INGREDIENTS • 9 STEPS • 1HR 30MINS

Lamb Chops Braised in Coconut Curry Sauce

5
6 ratings
The earthy flavors from the spices which make up the curry will work well with the mellowness of the coconut milk and the fresh herbs will truly take this dish over the top.
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Lamb Chops Braised in Coconut Curry Sauce
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
The earthy flavors from the spices which make up the curry will work well with the mellowness of the coconut milk and the fresh herbs will truly take this dish over the top.
1HR 30MINS
Total Time
$4.83
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lamb Chop
5
(100 g)
Lamb Chops
Vegetable Oil
2 Tbsp
Vegetable Oil
Shallot
1
Shallot
finely diced
or Onion
Garlic
3 cloves
Garlic, crushed
Fresh Ginger
1 tsp
Fresh Ginger, grated
Curry Powder
1 1/2 Tbsp
Curry Powder
Culantro Leaves
1 Tbsp
Culantro Leaves, chopped
Scotch Bonnet Pepper
1/4
Scotch Bonnet Pepper
finely diced
Scallion
1 bunch
Scallion
2 scallions per 4 servings
Fresh Thyme
1 Tbsp
Fresh Thyme
Salt
1/2 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Coconut Milk
1 1/2 cups
Coconut Milk
Water
1 cup
Water
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Grape Tomatoes
8
Grape Tomatoes
or 1 Medium Tomato
Nutrition Per Serving
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Calories
638
Fat
59.2 g
Protein
22.5 g
Carbs
8.8 g
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Lamb Chops Braised in Coconut Curry Sauce
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
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), Scallion (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.
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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Tags
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Dairy-Free
Gluten-Free
Caribbean
Shellfish-Free
Lamb
Dinner
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