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Recipe for lamb and vegetable curry over rice

Sheryl Julian/Globe Staff

Serves 4

RICE

3cups water
Salt, to taste
cups white basmati rice

1. In a saucepan, bring the water to a boil with a generous pinch of salt. Sprinkle in the rice, lower the heat, and cover the pan.

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2. Cook over low heat for 17 to 18 minutes or until the rice absorbs the water.

CURRY

2tablespoons vegetable oil
1large onion, coarsely chopped
Salt and black pepper, to taste
1piece (2 inches) fresh ginger, chopped
1clove garlic, chopped
2tablespoons curry powder
½teaspoon chili powder or other dried red pepper
2tablespoons tomato paste
1cup light coconut milk
2cups chicken stock
3thick slices cooked lamb, chopped
2cups roasted vegetables, chopped
2tablespoons chopped fresh mint

1. In a large flameproof casserole, heat the vegetable oil. Add the onion, salt, and black pepper. Cook, stirring often, for 8 minutes.

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2. Add the ginger and garlic and cook, stirring, for 2 minutes. Stir in the curry and chili powder or red pepper. Cook, stirring, for 1 minute or until the mixture smells aromatic.

3. Stir in the tomato paste and coconut milk. Bring to a boil, lower the heat, and cook, stirring occasionally, for 5 minutes. Stir in the stock, lamb, roasted carrots, potatoes, and fennel. Cover the pan and simmer for 5 minutes or until the meat and vegetables are hot.

4. In 4 large bowls, spoon rice and ladle the curry mixture over it. Garnish with mint. Sheryl Julian

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