Lamb Coconut Curry with Peas and Mint

For non-traditional twist on a springtime lamb dish, I’ve got a winner: Lamb Coconut Curry with Peas and Mint. Even if you don’t consider yourself a fan of lamb, I strongly recommend you give this one a shot. At once light and comforting, it’s got a ton going on in the flavor department, and is the perfect transition dish as we head out of winter (no, really) into spring.

It’s Easter weekend, and Easter always makes me think of lamb. Growing up in a staunchly agnostic household, my childhood Easters were focused on the secular traditions of candy-filled baskets, egg hunts, and family dinners. Sometimes my Grandma LuLu would strong-arm my parents into letting her take my brother, sister, and me to Sunday school at her church, which we tolerated only because she rewarded us with giant chocolate eggs from Sees Candies (the peanut butter-filled ones were my favorite, though marshmallow or chocolate fluff were totally acceptable).

circa 1979, mouth full of chocolate

Afterward, we’d spin around the backyard with the sugar-induced crazies until our parents insisted on a nutritional reboot. Easter dinner often featured some sort of lamb roast which was invariably stringy and tough – and honestly, smelled kind of funny. I’d wrinkle my nose, take the smallest piece I could without getting major side-eye from my mom, and then load up on side dishes:  peas, jello, scalloped potatoes.

I was well into adulthood when I discovered how delicious lamb actually could be. Properly seasoned and prepared, lamb is succulent, juicy, and incredibly flavorful. I remember when those cute little lamb lollipops became the appetizer du jour at cocktail parties, and they were a revelation:  crisply seared, with just three or four bites of luscious, melt-in-your-mouth meat eaten right off the bone, which also served as a handle. Genius.

Here, using ground lamb eliminates the risk of toughness, allowing the meat’s distinctive earthy-gamey flavor to take center stage. It’s surprisingly delicious paired with the complex flavors of curry, coconut milk, and gentle pops of sweetness from peas and carrots. Fresh mint adds a clean herbal element, and a squeeze of lemon brings it all into balance. This dish doesn’t have a lot of heat, but if you prefer more of a kick in your curry, you an add a bit of cayenne, or garnish with sriracha sauce.

Like so many one-pot meals, this gets even better as it sits and the flavors meld. We ate this again for dinner the day after I made it, and WOW. It was SO delicious. Savory, creamy, almost … buttery? I don’t know. I was tempted to lick the bowl clean.

And hey, tomorrow’s Easter, so we’ve got the perfect excuse to make it again. Brilliant. Now the only decision is, chocolate eggs before, or after?

Lamb Coconut Curry with Peas and Mint

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• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

A unique twist on a springtime lamb dish, Lamb Coconut Curry with Peas and Mint is the perfect light, flavor-packed meal to ease the transition from winter into spring.

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Ingredients

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2 TB coconut oil
1 medium onion, diced
2 cloves garlic, minced
2 lbs ground lamb
1 TB curry powder*
1 tsp kosher salt
1/4 lb (4 oz, about 2 medium) carrots, diced
1 14-oz can coconut milk, shaken or stirred to uniform consistency
1 cup chicken or vegetable broth
3/4 cup frozen peas
1/4 cup fresh mint, chopped
1/4 tsp freshly ground black pepper
half a lemon

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Instructions

In a deep skillet or dutch oven, melt the coconut oil over medium heat until shimmering. Add the diced onion and cook for about 5 minutes, until onion begins to soften. Add garlic and cook a minute more.

Add the ground lamb to the onions and garlic and cook, breaking up with a spoon, until it’s uniformly crumbly and brown. Sprinkle with curry powder and salt and stir to combine. Add the carrots and cook 5 minutes more, until the carrots begin to soften a bit.

Pour in the coconut milk and broth and raise heat until it begins to bubble gently (not boil). Lower heat to a simmer and cook, stirring occasionally, until carrots are tender, about 10-15 minutes. Tumble in frozen peas and stir to combine – they’ll cook quickly once exposed to the heat.

Turn off the heat, stir in the mint and black pepper, and squeeze the lemon juice directly into the pot, watching to make sure you don’t let any seeds slip in. Taste and adjust salt and pepper if needed.

Serve in bowls over steaming jasmine or basmati rice, with a bit more mint sprinkled on top of each serving.

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Notes

*I like Whole Foods’ brand of curry powder, which is mellow and turmeric-heavy

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