Awarming bowl of coconut lamb topped with crispy-soft roasted sweet potatoes is well suited for Valentine’s Day. To ease time constraints, the base of the lamb recipe can be made several days in advance.

I also rely on the supermarket for help by purchasing frozen cooked rice, flatbreads and shelled edamame. In a pinch, frozen roasted sweet potato wedges or sweet potato fries can stand in for homemade roasted potatoes.

Lamb shoulder, sold boneless and cubed, ideal for braising, cooks to tenderness in less than an hour. Leaner leg of lamb requires slightly less time. (Cubes of boneless, skinless chicken thighs can substitute for the lamb; cooking time for the meat should be reduced by half.)

Braising — simmering ingredients in flavored liquid — is similar to stewing but with less liquid. Broth, wine and even water can be used, but like in some Indian curries, unsweetened coconut milk, full of richness and flavor, makes a fine braising medium.

For coconut milk, use unsweetened canned coconut milk, choosing organic when it’s available. Reduced-fat coconut milk tastes great here, and is a good option for a less rich, slightly less coconutty sauce. (If you don’t like the flavor of coconut milk, substitute 1 cup broth plus 2/3 cup heavy whipping cream.)

Any good braise or stew begins with the browning of ingredients. Here, the lamb is browned in batches before onions caramelize in the pan drippings. Fresh garlic and ginger also get a turn in the pan before the liquids are added.

While the lamb simmers to tenderness, sweet potato chunks roast in the oven to crisp golden goodness. Add the potatoes to the dish just before serving. Ditto for a pop of green in the form of shelled edamame or peas. A sprinkling of fresh herbs belies the winter months, and a squeeze of lime proves welcome against the richness of the coconut.