Lamb gobi curry

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


  1. Preheat the oven to 200C/Gas Mark 7 and season the lamb generously with salt and pepper.
  2. 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.
  3. 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.
  4. After about 5 minutes, add the sweet potato chunks and almonds and mix well so that everything’s coated.
  5. 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.
  6. 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.
  7. After the gobi has simmered for 15 minutes, add the cauliflower florets and coconut milk and simmer for another 10, still covered.
  8. When the sweet potatoes and cauliflower are both cooked, turn the heat off and add the peas.
  9. 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.

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