JPG Magazine: Photos: "Curried Lamb on Coconut Rice" by Paul Lavallee

Curried Lamb on Coconut Rice

By Paul Lavallee

On 12 April 2008

Favorited 11 Times

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Curried Lamb on Coconut Rice

Ingredients:

1 Lb. Ground Lamb
1 Tsp. Extra Virgin Olive Oil
4 Tbsp. Curry Powder (2 if you're wimpy)
Dash of Ground Ginger
4 Pinches of Cilantro
3 Cups Minute Rice
2 Cans Light Coconut Milk

Directions:

Follow stove-top directions on box of Minute Rice, replacing the water with coconut milk. This makes for fluffy (and quite tasty) rice. Two cans of coconut milk will make 6 servings of rice.

Chop lamb into crumbs.
Heat chopped lamb in microwave for 5 minutes, stopping halfway through to mix and re-chop.
Drain fluids from lamb and re-chop.
Add olive oil to lamb and mix.
Mix in curry and ginger.

Create a bed of rice on plate.
Put lamb on top of rice.
Garnish with cilantro.

Serves 4

Extra credit: Serve on Asian inspired plates and wash down with Bombay Sapphire & Tonic.

11 Responses

On 12 April 2008 seanie blue said:
okay, sean, that's it: put yr machine on sleep, stand up, keys, phone, cash. off you go for a chai and a curry. now.
On 12 April 2008 Brandee Cox gave props:
Yum!
On 13 April 2008 Nelson Campbell gave props:
Yep, I'm read to file this one!
On 14 April 2008 Nicole Gesmondi said:
Impressive use of light Boyfriend! You could get into commercial photography with the shot. This could be THE shot that makes Paul Lavallee go big!
PS- when are you making this for me? :-)
On 15 April 2008 Kiwi ana gave props:
Awww Seanie! Nyumnyum Paul.... i'll mail yo umy address if you can deliver?
On 15 April 2008 Paul Lavallee said:
Karen, I may take you up on that offer! Can we search for Thylacines in Tasmania too? ;-)
On 15 April 2008 Yasmina Baggili gave props:
Excellent shot. And thanks for the recipe. I'm gonna try this.
On 18 April 2008 Mauricio Ximenez De La Croix gave props:
can't go wrong with that!
On 21 April 2008 Ronnie Ginnever gave props:
nice shot
On 22 April 2008 eva monbert gave props:
very inviting, great composition. Are you the chef?
On 22 April 2008 Paul Lavallee said:
it is my own recipe that i made up & i eat it WAY too often!