Lamb Curry

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

One of the most appealing ways to eat leftover lamb is in a simple curry sauce, served with a big mound of rice, Thai style. The primary seasonings are canned coconut milk and bottled curry paste, both available in the Asian foods section of many supermarkets. This is good eating, and not much work.

Ingredients

Steps

1. In a 2-quart saucepan, combine the rice and water and bring to a boil over medium-high heat. Add the salt, reduce heat, cover, and cook at a bare simmer for 15 minutes without peeking or stirring. Remove from heat and let sit, covered, for up to 30 minutes.
2. In a 4-quart heavy saucepan over medium heat, heat the oil. Add the ginger and sauté for about 30 seconds. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Stir in the curry paste and cook for about 1 minute. Add the stock or broth and coconut milk, and grind in some pepper. Bring to a simmer. Place the flour and water in a small jar with a tight-fitting lid and shake vigorously to break up any lumps. Whisk into sauce, breaking up any lumps. Simmer for 5 minutes. Taste and adjust the seasoning.
3. When ready to serve, add the lime juice, basil, apple, and lamb to sauce. Ladle into wide soup plates or individual pasta bowls. Place a big mound of rice in the center of each bowl. Lay a lime wedge on top of rice. Serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.