Food & dining
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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.

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

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    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

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

    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