Coconut Lamb Curry with Potatoes and Cauliflower

Ingredients:

4 medium new red potatoes, cut into 1/2″ dice
1/4 medium head of cauliflower, cut into 1″ dice
1-1/2 pounds lamb rib chops
salt and freshly ground pepper
1 Tbsp. plus 2 tsp. extra-virgin olive oil
2 small onions, halved and thinly sliced
2 medium jalapeno chiles, seeded and minced
2 medium garlic cloves, minced
3 Tbsp. Madras curry powder
3/4 cup chicken stock or canned low-sodium broth
1 cup unsweetened coconut milk
1/4 cup heavy cream
1/4 cup dried currants
1 Tbsp. honey
2 Tbsp. finely chopped fresh cilantro

Instructions:

Bring a medium pot of salted water to a boil and add the potatoes and cauliflower. Cook the vegetables until just tender, about 7 minutes and drain.

Using a boning knife, trim off any excess fat and scrape the lamb off the bones. Cut the meat into 3″ by 1″ by 1/4″ strips. Season the lamb with salt and pepper. Heat 1 tsp. of the oil in a large, straight-sided, nonreactive skillet. Add half of the lamb in a single layer and cook over moderately high heat, turning once, until browned and crusty, about 2 minutes. Transfer the meat to a serving platter and repeat with the remaining lamb and teaspoon of oil.

Heat 2 tsp. of the oil in the skillet. Add the onions, jalapenos and garlic and saute over moderately high heat until just softened, about 3 minutes. Add the potatoes and cauliflower and saute until lightly browned, about 2 minutes. Add the vegetables to the lamb.

Heat the remaining teaspoon of oil in the skillet and add the curry powder. Cook over moderately high heat, stirring, until fragrant, about 30 seconds. Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits, and cook until reduced by two-thirds, about 3 minutes. Stir in the coconut milk, heavy cream, currants and honey and simmer until slightly reduced and thickened, about 3 minutes.

Return the lamb, potatoes, cauliflower and any accumulated juices to the sauce and simmer until heated through. Season with salt and pepper.

Make Ahead:

The curry can be made up to 1 day ahead of time. Rewarm over low heat. Stir in the cilantro and serve.

Serve With:

Basmati rice or nan, Indian flat bread similar to pita; it is available at some supermarkets.

Yields 4 servings.

Recipe by Grace Parsi, Food & Wine Magazine, 1997.