Ingredients
Scale
- 6 Lamb Shoulder Blade Chops
- 2 tbsp Vegetable Oil
- 4 tbsp Curry Powder
- 1 tbsp Coriander Powder
- 1/2 Large Onion
- 3 cloves Garlic (minced)
- 3 Bay Leaves
- 1 pinch Red Pepper Flakes
- 4 Carrots (cut into bite sized pieces)
- 4 Russet Potatoes (cut into bite sized pieces)
- Salt
- Pepper
- 1 can Coconut Milk
Instructions
- Cut up lamb into bite sized pieces. Season with salt and pepper.
- In your pot (I used a dutch oven), heat up the vegetable oil and once its hot add 2 tbsp of curry powder. After 3 minutes, add your onions and sauté until they’re translucent.
- Add in your pieces of lamb and brown on both sides. 5-7 minutes.
- Add your garlic, coriander, bay leaves, red pepper flakes, and 1 more tbsp of curry powder into the pot. Stir, let simmer for 3-5 minutes and cover. Lower your flame to medium/low heat.
- After 10 minutes, remove the lid and add in your carrots and sprinkle a little salt on them. Stir and cover for another 15 minutes.
- At this point, there should be a nice amount of liquid in your pan. Add in your potatoes, the remaining 1 tbsp of curry powder, a pinch of salt, and your can of coconut milk. Stir, cover, and let simmer for an additional 30 minutes. Serve.
Notes
*I like to season each layer I’m adding to the dish with a little pinch of salt, so that every element has flavor. Make sure you taste the dish after each step to evaluate whether you need to add more seasoning. DO NOT OVER SALT.
*This serves very well over white rice. The gravy from the dish soaks into the rice & just tastes amazing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course