Ingredients with Measurements:
- 500g diced lamb
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of sea salt
- 1/2 cup of tomato paste
- 1/2 cup of coconut milk
- 2 cups of cooked white rice
- 2 tablespoons of chopped fresh cilantro
- 1/2 cup of frozen peas
- 2 sheets of puff pastry
Special Equipment Needed:
- Large skillet
- Baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the diced lamb and cook until browned, about 5 minutes.
4. Add the onion and garlic and cook until softened, about 3 minutes.
5. Add the spices and cook for 1 minute.
6. Add the tomato paste and coconut milk and stir to combine.
7. Reduce heat to low and simmer for 10 minutes.
8. Add the cooked rice, cilantro, and peas and stir to combine.
9. Transfer the mixture to a baking dish.
10. Cut the puff pastry into strips and lay them over the top of the baking dish.
11. Bake for 25 minutes or until the pastry is golden brown.
12. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 545
Fat: 24g
Carbohydrates: 58g
Protein: 24g
Substitutions for Ingredients:
- Ground beef or chicken can be used in place of the lamb.
- Coconut cream can be used in place of the coconut milk.
- Brown rice can be used in place of the white rice.
- Frozen spinach or kale can be used in place of the peas.
Variations:
- For a vegetarian version, replace the lamb with mushrooms or tofu.
- For a spicier version, add more chili powder or cayenne pepper.
- For a sweeter version, add a tablespoon of honey or brown sugar.
Tips and Tricks:
- Make sure to cook the lamb until it is browned and cooked through.
- If the mixture is too dry, add a bit more coconut milk or tomato paste.
- If the mixture is too wet, add a bit more cooked rice.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
- Serve with a dollop of plain yogurt or sour cream.
- Sprinkle with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
- Sliced almonds
- Toasted coconut flakes
Pairings:
- Naan
- Basmati rice
- Roasted vegetables
Suggested Side Dishes:
- Cucumber salad
- Roasted potatoes
- Roasted cauliflower
Troubleshooting Advice:
- If the pastry is not golden brown, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to cook the lamb until it is cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
This dish is believed to have originated in India, where lamb is a popular ingredient in curries.
Flavor Profiles:
This dish has a savory, slightly spicy flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
- Serve with a dollop of plain yogurt or sour cream.
- Sprinkle with chopped fresh parsley or cilantro.
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