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Lamb rib curry

Name: Lamb rib curry recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2kg lamb ribs, cut into 3-rib pieces; 1 tsp ground coriander; 1 tbs curry powder; 1 tsp ground cumin; 6 eschalots, roughly chopped; 4cm piece (20g) fresh turmeric; 3 garlic cloves; 5cm piece (25g) ginger, roughly chopped; 1 long red chilli, roughly chopped; 1/2 cup (125ml) extra virgin olive oil, plus 1 tbs extra; 400ml can coconut milk; 1 cup (250ml) coconut cream; 2 cups (500ml) beef stock; 2 tbs fish sauce; Coriander leaves, to serve; Fried shallots, to serve; Steamed rice, to serve; Lime wedges, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 01, 2022

Colin Fassnidge and Anthony Puharich give a secondary cut a second chance and serve up an easy, succulent curry all cooked in one pan.

Begin this recipe at least 4 hours ahead.

2kg lamb ribs, cut into 3-rib pieces
1 tsp ground coriander
1 tbs curry powder
1 tsp ground cumin
6 eschalots, roughly chopped
4cm piece (20g) fresh turmeric
3 garlic cloves
5cm piece (25g) ginger, roughly chopped
1 long red chilli, roughly chopped
1/2 cup (125ml) extra virgin olive oil, plus 1 tbs extra
400ml can coconut milk
1 cup (250ml) coconut cream
2 cups (500ml) beef stock
2 tbs fish sauce
Coriander leaves, to serve
Fried shallots, to serve
Steamed rice, to serve
Lime wedges, to serve

Method

1.

Place lamb ribs in a large bowl with ground coriander, curry powder, cumin and 1 tbs salt flakes, and toss well to coat. Place in the fridge for 1 hour to marinate.
2.

Meanwhile, make the curry paste. Place eschalot, turmeric, garlic, ginger, chilli and 1/4 cup (60ml) oil in a food processor. Whiz to a smooth paste. Set aside.
3.

In 2 batches, heat remaining oil in a large saucepan that has a lid over medium-high heat and sear ribs for 3-4 minutes on each side, until golden brown. Remove from pan and set aside. Wipe pan clean with paper towel.
4.

Add extra oil and curry paste to pan. Cook over medium heat for 3-4 minutes, until fragrant and oil starts to separate.
5.

Return ribs to pan with coconut milk, coconut cream and stock, and bring to a simmer. Reduce heat to low, cover with a round of baking paper and lid, and cook for 2 hours 30 minutes-3 hours, until lamb is very tender. Remove lid and paper.
6.

Cook for a further 30 minutes, or until the sauce has reduced slightly. Season with fish sauce.
7.

Divide ribs among serving bowls. Top with coriander sprigs and fried shallots. Serve with rice and lime wedges.