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.
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.