This meal was based on a gobi recipe from Leon’s cookbook with a rack of lamb served alongside. The gobi was a bit of effort (and time) but it makes enough for another night’s meal – which you could vary by just serving as a vegetarian curry, or serving with pretty much any meat you’d like.
Ingredients (serves 4)
- 4 x rack of lamb
- 1 medium onion, halved and thickly sliced
- 1 carrot, thickly sliced
- 1 medium sweet potato, peeled and cut into 2.5cm dice
- 1/2 a cauliflower, chopped into florets
- 400ml coconut milk
- 150g frozen peas
- really big handful of fresh coriander
- 1 red chilli
- 1 thumb sized piece of ginger
- 5 cloves of garlic
- 1 tsp mild curry powder
- 1 tsp turmeric
- 2 heaped tbsp ground almonds
- good handful sultanas
- 1 tbsp desiccated coconut to serve
- Preheat the oven to 200C/Gas Mark 7 and season the lamb generously with salt and pepper.
- Heat the oil in a large saucepan and cook the onion and carrot on a low to medium heat for about 20 minutes, with the lid on, stirring occasionally. Season with salt.
- While that’s cooking, blitz the chilli, garlic and ginger to a paste in a food processor, and add the mix to the onions once they have begun to soften. Add in all the spices as well.
- After about 5 minutes, add the sweet potato chunks and almonds and mix well so that everything’s coated.
- Turn the heat up and add 250ml of water and the sultanas. Temper the water depending on the consistency you want the gobi – you can always add more, and you’ll be adding coconut milk on the next step, so best to add less at first. Bring it up to a simmer and leave it to bubble away gently for about 15 minutes with the lid off – check and stir it occasionally to check if more water is added.
- While that’s cooking, brown the racks in a frying pan for 1-2 minutes each side, making sure all exposed meat is seared. Then transfer the lamb to the oven and roast for 10 – 20 minutes, depending on your preference and the size of the rack. Once it’s done to your liking, set aside to rest.
- After the gobi has simmered for 15 minutes, add the cauliflower florets and coconut milk and simmer for another 10, still covered.
- When the sweet potatoes and cauliflower are both cooked, turn the heat off and add the peas.
- Then the tricky part – working out the right balance of seasoning! Leon suggests adding more salt,some lemon juice, and coriander, but I think I omitted both salt and lemon juice and added most of the coriander – the remainder I sprinkled over once it was served. You can also add the sprinkling of desiccated coconut over the top at this stage as well.