Oh. My. That’s all I can say about this Coconut Curried Lamp with Sweet Potatoes that I created. It’s an adaption of several other recipes and a bit of self knowledge being that I am half Pakistani. I actually surprised myself with this one. It is INCREDIBLY DELICIOUS! It’s the perfect combination of flavors and is not too spicy. That half white part of me can’t handle too much spice.
This is Coconut Curried Leg of Lamb with Sweet Potatoes severed over Jasmine Rice.
- Boneless Leg of Lamb (about 3 lbs)
- ½ cup chopped white onion
- 3 tablespoons of mild curry paste
- 1 tablespoon of ginger paste
- 1 tablespoon of minced garlic
- 3 large sweet potatoes
- 1 can 13.5 oz coconut milk
- 1 can diced tomatoes 14.5 oz
- salt and pepper to taste
- 2 tablespoons of coconut oil (any oil will work)
- 1 cup Jasmine rice
- Season your lamb with salt and pepper and let it rest while you prepare the coconut curry.
- In a sauce pan heat your oil and onions over medium heat until onions are lightly brown.
- Add 3 heaping tablespoons of curry paste and a tablespoon each of ginger paste and minced garlic.
- Heat for a minute before adding the whole can of coconut milk.
- Heat the sauce over medium heat, stirring often for about 5 minutes.
- Place lamb in crock pot set on low.
- Pour coconut curry over lamb and let cook for 8 hours.
- Around the 7 hour mark you then added peeled and chopped sweet potatoes. I chopped mine to be big and chunky. For thicker sauce, set the crock pot on high and allow to cook uncovered for an hour. This step can be down at the 7 hour mark or after.
- Prepare Jasmine rice according to package and serve Coconut Curried Lamb over rice.
My leg of lamb was provided by American Lamb. American Lamb suppliers offer naturally-raised lamb free of antibiotics and artificial hormones. With more than 82,000 family-owned sheep operations in nearly every U.S. state, American Lamb is local and available year round. It also travels 10,000 miles fewer and 30 days less than imported lamb.
Lamb is an excellent source of protein and is rich in vitamin B12, niacin, zinc and selenium. 3 ounces of lamp provides 5 times the essential omega-3 fatty acids and alpha linoleic acid of 3 ounces of beef. Forty percent of the fat in lean lamp is monounsaturated fat, the same find found in olive oil.
American Lamb is known for its quality, flavor, and tenderness. Lamb naturally lends itself so well to global flavors, including Latin, Middle Eastern, Asian and Mediterranean. From gyros to kabobs, bulgogi to stews, marrying international flavors with local, flavorful American lamb is sure to be a winning recipe!! Which I hope mine is! I know it definitely won in my house!
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.