This isn’t a curry as we might traditionally understand it, but wouldn’t be too far out of the way in terms of authentic Asian cooking (think Thai – marinated meat grilled, served with a dipping sauce, rice and veg). This is grilled lamb with rice, stir-fried vegetables and curry sauce. It’s a very quick dish, and perfect if you fancy a curry but don’t want to spend hours letting the meat tenderise in the pot. It doesn’t have to be lamb either – you can use this method with a chicken breast, a pork chop or a beef steak.
This serves 2.
For the curry sauce:
4 heaping teaspoons of curry paste of your choice. I used Patak’s balti but you may prefer to make your own.
200ml coconut milk (half a standard can)
200g chopped tomatoes (half a standard can)
For the rest:
4 lamb chops. I used gigot but any kind is fine.
Vegetables appropriate for stir-frying as you like, finely sliced. I used onions, scallions and red peppers.
Oil, for stir frying
A splash of soy sauce
What to do (I reckon you can guess):
1. Make your curry sauce by combining the curry paste, coconut milk and tomatoes in a small saucepan and leaving to simmer.
2. Put your rice on to boil.
3. Pre-heat your grill to high. Rub your lamb chops with a little olive oil, salt and pepper and pop under the grill until done to your liking (we like ours a little pink). If you prefer, you can pan-fry your meat.
3. While your meat is cooking, heat a wok and add some oil. Quickly stir fry your vegetables and add a splash of soy sauce.
4. Plate up, placing your vegetables, rice and meat side by side, and drizzling the rice and meat with curry sauce.
(If you are using a lean cut of meat, like a nice piece of steak or chicken, you can aid presentation by slicing it thinly against the grain before drizzling with curry sauce. Unfortunately you can’t cut a bony gigot chop in this way!)
Post meal notes: There was enough sauce in this dish for four so you could potentially halve the quantities. We definitely felt the sauce could have used some zing, and we both agreed we would have preferred a leaner cut of meat accompanying.