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RECIPE
16 INGREDIENTS 9 STEPS 1hr 55min

Lamb Chops Braised in Coconut Curry Sauce

5.0
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.
Lamb Chops Braised in Coconut Curry Sauce Recipe | SideChef
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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.
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
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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
1hr 55min
Total Time
$5.16
Cost Per Serving

Ingredients

Servings
4
US / METRIC
5
Lamb Chops
2 Tbsp
Vegetable Oil
1
Shallot
finely diced
or Onion
3 cloves
Garlic , crushed
1 tsp
1 1/2 Tbsp
Curry Powder
1 Tbsp
Culantro Leaves , chopped
1/4
Scotch Bonnet Pepper
finely diced
1 bunch
Scallions
2 scallions per 4 servings
1/2 tsp
1 1/2 cups
Coconut Milk
1 cup
Water
2 Tbsp
Fresh Parsley , chopped
8
or 1 Medium Tomato
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
686
FAT
63.4 g
PROTEIN
25.0 g
CARBS
9.0 g

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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Nutrition Per Serving
Calories
686
% Daily Value*
Fat
63.4 g
81%
Saturated Fat
38.4 g
192%
Trans Fat
1.9 g
--
Cholesterol
97.5 mg
32%
Carbohydrates
9.0 g
3%
Fiber
2.6 g
9%
Sugars
1.7 g
--
Protein
25.0 g
50%
Sodium
418.6 mg
18%
Vitamin D
0.1 µg
0%
Calcium
88.0 mg
7%
Iron
5.9 mg
33%
Potassium
711.4 mg
15%
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