Introduction: Coconut Curry Lamb
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About: I helped start Instructables, previously worked in biotech and academic research labs, and have a degree in biology from MIT. Currently head of Product helping young startups at Alchemist Accelerator, previous…
I love coconut-based Indian curries, and decided to try making one at home. It turns out to be ridiculously easy, and absolutely delicious!
In this case I've used chunks of leftover lamb (cooked sous vide by ewilhelm for our potluck) but you could also use chicken, fish, shrimp, tofu, or whatever you're excited about. I'm going to start making this sauce by the bucketload, and adding whatever previously-cooked meat we have on hand. The important part is using pre-cooked meat (or seafood that cooks very quickly) for maximum speed and tastiness.
In this case I've used chunks of leftover lamb (cooked sous vide by ewilhelm for our potluck) but you could also use chicken, fish, shrimp, tofu, or whatever you're excited about. I'm going to start making this sauce by the bucketload, and adding whatever previously-cooked meat we have on hand. The important part is using pre-cooked meat (or seafood that cooks very quickly) for maximum speed and tastiness.
Step 1: Onions and Curry
Finely chop two medium onions, and saute in about 2-3 tablespoons of coconut oil and 1/2 teaspoon salt until onion is soft. (You can sub butter or the fat of your choice, but coconut oil increases the coconutty flavor!)
Add 2 Tablespoons of your favorite curry powder, and stir until thoroughly mixed. If it starts to stick or burn, add more fat.
Using a microplane grater, grate in two cloves of garlic. Stir in with the rest of the onion/curry/oil paste.
Add 2 Tablespoons of your favorite curry powder, and stir until thoroughly mixed. If it starts to stick or burn, add more fat.
Using a microplane grater, grate in two cloves of garlic. Stir in with the rest of the onion/curry/oil paste.
Step 2: Add Coconut Milk and Meat
Add one can full-fat coconut milk, stir, and simmer on low heat for about 5-10 minutes to allow flavors to mingle. Taste, and adjust seasonings. If it's watery, cook down for a few more minutes, then add the lamb.
Since the lamb is already cooked, you're just simmering long enough to dry the curry a bit more, and make sure all the amazing flavors penetrate the meat. This should take around 5 minutes.
If you like, this is the time to add golden raisins (sultanas), cashews, cilantro, or any other interesting chunks you'd like in your curry.
Since the lamb is already cooked, you're just simmering long enough to dry the curry a bit more, and make sure all the amazing flavors penetrate the meat. This should take around 5 minutes.
If you like, this is the time to add golden raisins (sultanas), cashews, cilantro, or any other interesting chunks you'd like in your curry.
Step 3: Serve
That's it. Really. Serve over rice if you like, or just eat with a spoon. Like all curries, it tastes even better the next day, if you can wait that long.
This was one of the best curries I've ever had, as well as one of the fastest to make! The real trick is in using pre-cooked lamb - it's perfectly tender from cooking 24 hours sous vide, and was just simmered long enough to pick up amazing curry flavors without becoming tough or dry. The smell wafted out through Pier 9, and we gave out plenty of samples in the test kitchen - everyone gave this curry rave reviews.
Try it, and tell me how it goes!
This was one of the best curries I've ever had, as well as one of the fastest to make! The real trick is in using pre-cooked lamb - it's perfectly tender from cooking 24 hours sous vide, and was just simmered long enough to pick up amazing curry flavors without becoming tough or dry. The smell wafted out through Pier 9, and we gave out plenty of samples in the test kitchen - everyone gave this curry rave reviews.
Try it, and tell me how it goes!