SOMA Living March 2022

RECIPE OF THE MONTH

COCONUT LAMB CURRY Prep Time: 15 min • Cook Time: 20 min Servings: 4 If you’re looking to spice up your weeknight meal routine then you are going to love this coconut lamb curry! One, because it’s a flavor bomb…warm curry spices, creamy coconut sauce, a little heat, a hint of sweet, and a pop of fresh brightness. Two, because it’s crazy quick and easy! I mean minimal prep and on the table in just about 30 minutes!

INSTRUCTIONS

1. Generously season the lamb medallions with kosher salt and pepper on both sides and heat the oil in a large skillet. When the oil is hot but not smoking, place the medallions in the pan and cook for 2-3 minutes on each side. Remove from the pan, cover, and allow to rest while you make the sauce. 2.Add a little more oil to the same pan and heat over med/high heat. Add the onion and cook until translucent, about 5 mins. Stir in the garlic and ginger and cook for 2 more min. 3.Season with kosher salt and pepper and stir in the curry powder and tomato paste. Cook for 1-2 min. 4.Stir in the chicken stock, coconut milk, brown sugar and red pepper flakes. Bring to a boil and reduce to simmer. Cook until the sauce thickens slightly, about 4 min. 5.Stir in the lime juice, peas and cilantro and continue to simmer for 2 more min. 6. To serve, slice the rested lamb medallions against the grain. Scoop some rice into a bowl and top with curry sauce, sliced lamb and a sprinkle of cilantro.

RECIPE NOTES • A boneless, lean cut of lamb (lamb medallions or lamb steak) works best in this dish. • Using coconut oil boosts the coconut flavor and has a high smoking point, but a neutral oil like vegetable or canola can be substituted. • Lite coconut milk still adds plenty of flavor and creaminess, while keeping the calorie count lower. • Serve this dish minutes after you add the peas, lime, and cilantro so they maintain their bright flavor and color. • Basmati rice and toasted naan make excellent sides, but jasmine rice or toasted pita can be substituted.

INGREDIENTS

1 Tbsp coconut oil or vegetable oil 10 oz lamb medallions or steaks 1 large onion, diced 2 cloves garlic, minced 1 Tbsp fresh ginger, grated or finely minced 3 Tbsp curry powder 1 Tbsp tomato paste 1 cup chicken stock 14 oz unsweetened light coconut milk (1 can) 1 Tbsp light brown sugar, packed 1/4 tsp red pepper flakes 2 Tbsp lime juice 1 cup peas, frozen or fresh 2 Tbsp cilantro kosher salt and pepper

cooked basmati rice, to serve cilantro, chopped, for garnish

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

MARCH 2022 | SOMA LIVING 9

@somalivingmagazine