Coconut Braised Lamb with Roasted Sweet Potatoes

Coconut Braised Lamb with Roasted Sweet Potatoes

Makes: 4 servings

1 1/2 to 1 1/2 pounds boneless lean lamb shoulder, cut into 1-inch cubes

1 tablespoon garam masala (see note)

1 teaspoon ground turmeric

Salt

5 tablespoons expeller pressed canola, safflower or sunflower oil

1 medium-size onion, halved, thinly sliced

2 or 3 cloves fresh garlic, crushed or finely chopped

1 tablespoon refrigerated ginger puree

1 cup water

1 can (13.5 ounces) unsweetened regular or reduced-fat coconut milk

2 or 3 large sweet potatoes, total 2 pounds, peeled, cut into 1-inch pieces

1 teaspoon garlic powder

1 1/2 cups (about 9 ounces) frozen shelled edamame, small lima beans or peas

1 tablespoon fresh lime juice, or to taste

For serving:

Chopped fresh cilantro

2 to 3 cups cooked basmati rice or couscous

1. Put the lamb cubes into a bowl. Add the garam masala, turmeric and 1/2 teaspoon salt. Use clean hands to coat the meat with the spices. Let rest at room temperature up to 30 minutes (or refrigerate for a couple of hours).

2. Heat 2 tablespoons of the oil in a large Dutch oven. Add 1/3 of the lamb in a single, uncrowded layer. Cook, turning occasionally, until browned, about 6 minutes. Remove to a plate. Repeat to brown all the lamb.

3. Add onion to pan; cook and stir until golden brown, about 5 minutes. Stir in garlic and cook 1 minute. Stir in ginger puree and cook 1 minute. Stir in 1 cup water and scrape to pick up all the browned bits from the bottom of the pan. Stir in coconut milk; heat to a simmer. Add browned lamb. Reduce heat to low. Simmer, partly covered, stirring often, until meat is fork tender, about 45 minutes. (If desired, refrigerate, covered, up to three days.)

4. Meanwhile, heat oven to 400 degrees. Put sweet potato pieces onto a rimmed baking sheet. Toss with the remaining 3 tablespoons of oil. Sprinkle with garlic powder and 3/4 teaspoon salt. Stir well to coat potatoes with seasoning. Roast, stirring often, until potatoes are golden brown and tender, about 30 minutes. (If desired, refrigerate, covered, up to three days; reheat on hot oven to re-crisp.)

5. When lamb is tender, stir in edamame and cook 5 minutes. Stir in lime juice and add salt to taste. Just before serving, gently stir hot sweet potatoes into lamb. Serve garnished with cilantro. Pass cooked rice or couscous.

Note: Spicewalla (www.spicewallabrand.com) makes a superb garam masala blend containing nutmeg, clove, cinnamon, black pepper, cumin and green cardamom. You can create your own blend of these ingredients or you can substitute Madras curry powder.

Easy Garlic Flatbread

Makes: 4 servings

Note: Small ciabatta rolls, split horizontally, can be swapped for the naan or pitas.

4 small naan flatbreads or small pita breads

Softened butter or extra-virgin olive oil

Coarse (kosher) salt

3 cloves fresh garlic, finely chopped

2 or 3 tablespoons dried onion flakes, optional

Chopped fresh cilantro

1. Heat oven to 400 degrees. Put flatbreads or pita in a single layer on a baking sheet. Brush butter or oil on one side of bread. Sprinkle with salt, garlic and onion flakes. Bake until warm and toasty, 3 to 5 minutes. Sprinkle with cilantro before serving.