Lamb and potato curry with rice
Hong Kong-style curry with coconut milk, lamb braised until tender and potatoes soaking up the sauce — rich and fragrant, a plate that warms you through on a Major Snow day.
- 1 hr 25 min
- Serves 3
- Braise
- Medium
Why it suits you: Major Snow brings colder weather, and even a balanced constitution should start some warming nourishment. Lamb warms the middle and the kidneys, curry spices dispel cold, potatoes strengthen the spleen and onion moves qi. A rich lamb curry on rice nourishes and whets the appetite in winter, and the whole family will love it.
Method
Prep 15 min · Cook 70 min- 1Blanch the lamb with a slice of ginger for 3 minutes to remove any gamey taste, then rinse. Cut the potatoes and onion into chunks.
- 2Heat the oil, fry the garlic, remaining ginger and onion until fragrant, then add the curry paste and fry for 1 minute.
- 3Add the lamb and toss well, pour in the water, bring to the boil and braise over low heat for 45 minutes.
- 4Add the potatoes and braise for 20 minutes until tender, then stir in the coconut milk, sugar and salt, simmer for 2 minutes and serve with hot rice.
Cautions
- Curry and lamb are warming and drying: eat less when you have a sore throat or mouth ulcers, or tend to overheat.
Chef's tips
- Make a big batch: curry tastes even better the next day, and portions freeze well for lunchboxes.
The TCM view
Lamb is sweet and warm, warming the middle and kidneys, boosting qi and replenishing deficiency. Potato is sweet and neutral, strengthening the spleen and settling the stomach; onion is pungent and warm, regulating qi; turmeric, cumin and the other curry spices are pungent and warm, warming the middle, dispelling cold and moving qi and blood. Warming without being harsh, it suits a balanced constitution as winter begins.
