When we last left our intrepid chef, Barry had just finished putting together the Roma sauce and it was simmering on med low heat. He is back with part 2 and boy does it look good!
To start: At this point, stir in one large tablespoon of Patak’s hot curry paste. The amount here is relative. You don’t want to over power the fresh vegetables, you simply want to ‘darken’ the flavor of the sauce, and simultaneously add a hint of curry. Simmer for 15-20 minutes. Vegetables should taste fresh, not raw. The curry should have blended in and ‘made friends’ with the rest of the sauce.
Next step: Cook a batch of brown rice. This should be relatively self-explanatory. I use long grain brown rice and cook it in lightly salted water (2 cups of water to 1 cup of rice).
Next step: Lamb medallions. In a skillet heat a modest amount of olive oil (approximately 1/3 cup). Cook 1 pound of lamb medallions on medium high heat. While this is cooking grate a tablespoon of orange peel on to the lamb and stir aggressively. Lamb cooks quickly, so be careful not to overcook.
Final step: Prepare sauce for the lamb. In a medium saucepan heat one can of coconut milk while stirring in a tablespoon of the same Patak’s curry paste from earlier. Use a medium to low heat, and heat slowly. Sauce will have a reddish hue. Add more or less curry paste to taste being sure to heat fully, letting the two flavors mingle.
Serving: I serve in a large individual serving soup bowl. On one half of the bowl I place the Roma sauce, on the other I place a serving of the brown rice. In between and on top of both I place the lamb medallions. I then pour the coconut milk gravy over the lamb and garnish with cilantro leaves.
Ingredients:
One pound of boneless lamb
One orange
1 cup of brown rice
1 jar of Patak’s hot curry paste
1 can of coconut milk
Olive oil
Cilantro leaves
Enjoy!