Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
One-pot lamb and vegetable curry
Lamb short ribs is used here but feel free to substitute other stewing cuts. The neck and shanks are good too.
We're partial to Korean chili flakes here at home because they add flavor, aroma and sweetness without too much heat.
Course
Main Course
Cuisine
South Asian
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Marinating time
8
hours
hours
Total Time
9
hours
hours
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
800
grams
lamb short ribs
cut between the bones
2
tablespoons
lemon pepper seasoning
oil
1
two-inch knob
ginger
peeled and thinly sliced
2
shallots
peeled and thinly sliced
1
large
bell pepper
deseeded and roughly chopped
2
finger chilies
sliced
2
tablespoons
curry powder
1
large
carrot
peeled and cut into one-inch cubes
2
generous pinches
chili flakes
2
cups
coconut cream
fish sauce
to taste
½
cup
sweet peas
if frozen, no need to thaw
sliced scallions
to garnish
Instructions
Rinse and dry the lamb, add the lemon pepper seasoning and mix it into the meat.
Marinate the lamb in a covered bowl in the fridge overnight.
Heat a heavy pot and spray (or brush) with oil.
Spread the marinated lamb in the pot and brown over high heat, turning the pieces over for even browning.
Add the ginger, chilies, bell pepper and shallots. Cook, stirring, until the vegetables start to soften.
Stir in the carrot cubes.
Pour in the coconut cream and drizzle in about a tablespoon of fish sauce (you can add more later, if needed).
Bring to a simmer, cover the pot, lower the heat and leave the lamb and vegetables to cook for an hour.
Taste the sauce and add more fish sauce if it's too bland for you.
Scatter the peas over the meat, leave for a minute then turn the heat off.
Ladle the lamb curry into a serving bowl or individual bowls, garnish with scallions and serve.