21
Feb
Braised Lamb Riblets with Coconut Curry
This is a guest recipe post from Chef Michael R. Murray from the Part-time Permies website and YouTube channel. Thank you chef!
Note: Use up to 0.75-1 lb. raw weight of lamb riblets per person for an entrée as the bone and inedible portion is significant but will help flavor your curry!
[lt_recipe name=”Braised Lamb Riblets with Coconut Curry” servings=”4″ print=”yes” ingredients=”4 lbs. Lamb riblets/breast;4 ea. Cloves garlic minced ;1 ea. Small onion diced ;2 ea. Small carrots cut in 1 in. pieces;3 ea. Bay leaves;2 ea. Big sprigs of fresh thyme (small amount of dry may be substituted);1 tsp. Coriander ;½ tsp. Cumin;½ tsp. Red pepper flake or whole dried chili of choice;2 Tbsp. Curry powder of choice (Jamaican, Madres, etc.) ;8 oz. Stock (chicken, vegetable or water) ;1 can Coconut milk;¼ bu. Fresh Cilantro leaves and stems;½ ea Lime-fresh squeezed juice;To Taste Salt;To Taste Pepper” ]Cut the riblets into portion sizes of a few bones ea. Season with salt and fresh ground black pepper. Sear in a heavy bottom pan until top and bottom side are golden brown. ;Sweat the diced onion, garlic and pieces of carrot of a minute of two in the drippings until aroma develops. ;Add the curry powder, cumin and coriander stirring and cooking until they foam a little or “fry out” in the oil. Add a touch more cooking oil if needed. ;When the curry has incorporated into the oil and fragrant watch for it to begin to separate back out of the oil or about to stick and burn to the pan. Then add the water or stock. ;Add the chili, bay leaf, thyme and can of coconut milk. ;Adjust the liquid level to just barely cover the riblets and bring to a simmer before turning to a low heat. ;Cover the pot and let simmer on the stove or in a 325 degree oven until the riblets are tender (about 1hr-1.5 hrs.) Add liquid if is begins to run low. ;Once the meat is tender remove the bay leaf thyme stems and hot pepper. ;Adjust the seasoning with salt and pepper or even a small spoon of brown sugar. ;Add the chopped cilantro and squeeze of lime juice right before serving. [/lt_recipe]
Be creative and adapt the recipe to your liking. Add potatoes, root vegetables, tomatoes, sweet peppers or other items and make the braise into a stew. Add more heat and chilies or remove them. Add cardamom, turmeric, mustard seed/oil, or browning liquid as desired. This is a simple Caribbean style recipe but can be adapted in many ways or prepared with SE Asian or Indian curries.
Recommended to be served with fresh steamed rice (jasmine, basmati , or long grain) yucca or starch vegetable to soak up all the flavors and juices.
Chef Michael R. Murray CEC
February 2017
Watch the video here: