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Chef Dan’s Curried Rice Bowl

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Description

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Visit Red House in Kitchener for the real deal or try this fantastic recipe at home. Courtesy of Chef Dan.

Ingredients

2 lbs Ontario lamb shoulder, cut into 2-inch portions
2 Tbsp. of curry paste
2 Tbsp. coconut oil
1 Tbsp. garlic, chopped
2 Tbsp. ginger, sliced
1 Tbsp. fresh chilies
2 Tbsp. onions, chopped
1/3 cup caramelized onions
½ cup sweet potatoes
½ can (8oz) bamboo shoots
1/2 cup green peas
½ can of Red Leaf beer
2 cups chicken broth
2 bay leaves
¼ stock of lemon grass
¾ cup coconut milk
* Click on ingredient to choose one

Directions

1
Chop shoulder into 2-inch portions and stir in curry paste.
2
Warm pan with coconut oil and cook in oil till the lamb is beautifully browned then add garlic, ginger, chilies and stir. This is your base. The remaining ingredients make your dish unique.
3
Stir in caramelized onions, sweet potatoes, bamboo shoots, green peas and beer.
4
Cover and cook long and slow.
5
Braise in the oven 325-degree oven for 1 ½ to 2 hours.
6
Serve alone or with your favourite starch.