Lamb Chops with Coconut-Curry Potatoes & Spinach

By ltrodrigu

Fantastic lamb curry recipe, definitely a keeper! I prefer a little more heat so will be adding some extra cayenne next time I make this dish. Otherwise I would not change a thing!

Ingredients

• 8 lamb chops
• 1/4 cup grapeseed or canola oil, plus 2 tablespoons
• 1 1/2 teaspoons salt
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ground cumin
• 1 large yellow onion, thinly sliced
• 1 teaspoon ground turmeric
• 1 teaspoon ground black mustard seeds, optional
• 1 teaspoon Ancho chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cayenne pepper
• 1 1/2 pounds new potatoes, sliced into 1/4-inch rounds
• 1 cup water
• 1 cup coconut milk
• 3 cups baby spinach

Details

Servings 4
Preparation time 12mins
Cooking time 50mins
Adapted from online.wsj.com

Preparation

Step 1

Prepare lamb:
Preheat broiler. In a large bowl, toss lamb chops with 1/4 cup oil, 1 teaspoon salt and garlic, making sure to coat thoroughly. Set aside to marinate.

Swirl remaining oil into a lidded, medium pot set over medium-high heat. Once hot, add cumin and fry until dark and aromatic, about 1 minute. Stir in onions and sauté until soft and browned, 8 to 10 minutes. Stir in turmeric, mustard seeds, chili powder, coriander, remaining cayenne pepper and 1/2 teaspoon salt until combined. Fry spices until aromatic, about 2 minutes.

Add potatoes and water to onions. Stir, cover and simmer until potatoes are almost tender, about 10 minutes. Stir in coconut milk, replace cover and cook until potatoes are just fork-tender, about 5 minutes. Stir in spinach and cook until just wilted, about 2 minutes. Cover and set aside.

As potatoes finish cooking, prepare lamb: Brush garlic off meat and arrange chops on a large baking tray. Slide tray under broiler and cook lamb until exterior is browned and interior is medium-rare, 3 to 4 minutes per side.

To serve:
Distribute potatoes and spinach among four plates and place lamb chops alongside.