A warming bowl of coconut lamb topped with crispy-soft roasted sweet potatoes is well suited to this year’s midweek holiday. To ease time constraints, the base of the lamb recipe can be made several days in advance. I also rely on the supermarket for help by purchasing frozen cooked rice, flatbreads, and shelled edamame. In a pinch, frozen roasted sweet potato wedges or sweet potato fries can stand in for homemade roasted potatoes.
Lamb shoulder, sold boneless and cubed, ideal for braising, cooks to tenderness in less than 1 hour. A leaner leg of lamb requires slightly less time. (Cubes of boneless, skinless chicken thigh can substitute for the lamb; cooking time for the meat should be reduced by half.)
Braising, that is, simmering ingredients in flavored liquid, is similar to stewing, but with less liquid. Broth, wine, and even water can be used, but like in some Indian curries, unsweetened coconut milk makes a fine braising medium, full of richness and flavor.
For coconut milk, use unsweetened canned coconut milk, choosing organic when it’s available. Reduced-fat coconut milk tastes great here and is a good option for a less rich, slightly less coconutty sauce. (If you don’t like the flavor of coconut milk, substitute 1 cup broth plus 2/3 cup heavy whipping cream.)
Any good braise or stew begins with the browning of ingredients. Here, the lamb is browned in batches before onions caramelize in the pan drippings. Fresh garlic and ginger likewise get a turn in the pan before the liquids are added.
Coconut Braised Lamb With Roasted Sweet Potatoes
Makes 4 servings- 1 1/2 pounds boneless lean lamb shoulder, cut into 1-inch cubes
- 1 tablespoon garam masala (see note)
- 1 teaspoon ground turmeric
- Salt
- 5 tablespoons expeller-pressed canola, safflower, or sunflower oil
- 1 medium-sized onion, halved, thinly sliced
- 2 or 3 cloves fresh garlic, crushed or finely chopped
- 1 tablespoon refrigerated ginger puree
- 1 cup water
- 1 can (13 1/2 ounces) unsweetened regular or reduced-fat coconut milk
- 2 or 3 large sweet potatoes (total 2 pounds), peeled, cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 1/2 cups (about 9 ounces) frozen shelled edamame, small lima beans, or peas
- 1 tablespoon fresh lime juice, or to taste
- Chopped fresh cilantro
- 2 to 3 cups cooked basmati rice or couscous
Heat 2 tablespoons of the oil in a large Dutch oven. Add 1/3 of the lamb in a single, uncrowded layer. Cook, turning occasionally, until browned, about 6 minutes. Remove to a plate. Repeat to brown all the lamb.
Add onion to pan; cook and stir until golden brown, about 5 minutes. Stir in garlic and cook 1 minute. Stir in ginger puree and cook 1 minute. Stir in 1 cup water and scrape to pick up all the browned bits from the bottom of the pan. Stir in coconut milk; heat to a simmer. Add browned lamb. Reduce heat to low. Simmer, partly covered, stirring often, until meat is fork tender, about 45 minutes. (If desired, refrigerate, covered, for up to three days.)
Meanwhile, heat oven to 400 degrees F. Put sweet potato pieces onto a rimmed baking sheet. Toss with the remaining 3 tablespoons of oil. Sprinkle with garlic powder and 3/4 teaspoon salt. Stir well to coat potatoes with seasoning. Roast, stirring often, until potatoes are golden brown and tender, about 30 minutes. (If desired, refrigerate, covered, for up to three days; reheat in hot oven to re-crisp.)
When lamb is tender, stir in edamame and cook 5 minutes. Stir in lime juice and add salt to taste. Just before serving, gently stir hot sweet potatoes into lamb. Serve garnished with cilantro. Pass cooked rice or couscous.
Easy Garlic Flatbread
Note: Small ciabatta rolls, split horizontally, can be swapped for the naan or pitas.- 4 small naan flatbreads or small pita breads
- Softened butter or extra-virgin olive oil
- Coarse (kosher) salt
- 3 cloves fresh garlic, finely chopped
- 2 or 3 tablespoons dried onion flakes, optional
- Chopped fresh cilantro
