Red Curry Rack Of Lamb With Warm Pea Salad Recipes

LAMB CURRY WITH PEAS

Steps:

• Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
• Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
• Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.

THAI RED CURRIED LAMB

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.

RED CURRY RACK OF LAMB WITH WARM PEA SALAD

Steps:

• Preheat the oven to 425 degrees F. Set a wire rack inside a rimmed baking sheet. Cut the racks of lamb in half crosswise to make 4 mini racks, then season the lamb with salt and pepper.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the lamb, fat side down, and cook until browned, about 5 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the lamb to the rack over the baking sheet.
• Meanwhile, in a small bowl, mix the curry paste with 2 tablespoons of the lime juice. Place half the mixture into another small bowl. In a mini food processor, pulse the peanuts until finely ground; transfer to a shallow dish.
• Brush the lamb racks with half of the red curry sauce, then coat them in the ground peanuts. Set the lamb fat side up on the baking rack. Roast in the oven until an instant-read thermometer inserted in the center of the meat registers 125 degrees F for medium-rare, 20 to 25 minutes. Transfer the lamb to a cutting board to rest.
• Meanwhile, thinly slice the shallot and transfer it to a small bowl of ice water. Let stand for 5 minutes, then drain.
• Wipe out the skillet the lamb cooked in and heat the remaining 1 tablespoon of canola oil in it over high heat. Add the snap peas to the skillet and spread them in an even layer. Cook undisturbed until blistered on the bottom, about 3 minutes; transfer to a serving bowl. Add the snow peas to the skillet and cook over high heat, stirring, until just warm, about 2 minutes; transfer to the serving bowl. Add the pea shoots, drained shallots and the remaining 2 tablespoons of lime juice to the bowl and toss well. Fold in the basil and season with salt and pepper.
• Carve the lamb by cutting between the bones. Transfer the ribs to a platter. Spoon any peanuts and juices from the cutting board on top. Serve with the warm pea salad, passing the remaining red curry sauce at the table.