Sunday, November 4, 2007

Lamb & Vegetable Curry

Lamb and Vegetable Curry with Steamed Brown Rice
serves 4

1 cup brown rice
2 t olive oil
1 med. yellow onion, sliced
1 med. red bell pepper, cut into 1/2 inch wide strips
2 cloves garlic, pressed
1 T grated fresh ginger
1/4 t red curry paste, or more to taste
1 lb. boneless lamb loin, cut into 1 inch strips
1 cup low-sodium vegetable broth
1 cup coconut milk
1 T reduced-sodium, gluten-free soy sauce
2 cups cauliflower florets
4 cups spinach, rinsed and drained will
1 T freshly squeezed lime juice
1/4 cup chopped cilantro

Combine the brown rice and 2 cups filtered water in a small saucepan. Cover and bring to a boil. Reduce the heat to low and steam for approximately 45 minutes, until the water has been absorbed and the rice is tender.

When the rice has been cooking for 25 minutes, heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook until vegetables begin to soften. Add the garlic, ginger, and curry paste and mix well. Add the lamb and cook, stirring often, for approximately 3 minutes. Stir in the broth, coconut milk and soy sauce, and bring to a simmer. Add the cauliflower and reduce heat to medium-low, stirring occasionally, until the lamb is cooked through and the cauliflower is tender, about 10 minutes. Toss in the spinach and lime juice, and cook just until the spinach is wilted. Serve immediately over the steamed brown rice and top with chopped cilantro.

(This meal is a lot of work. I start chopping meat and veggies as soon as I have the rice on, and I barely have everything done by the time it is time to start cooking it. But it is SOOOO good, I keep making it anyway!)

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