Coriander Lamb

Coriander Lamb

Coriander and lamb isn’t a combo you see together very often. I first came across it in a Nigel Slater recipe. I love the contrast between the rich meaty lamb and the fragrant herb. Of course if lamb isn’t your thing, see the variations for ideas.

enough for: 2
takes: 15 minutes
1 tablespoon ground coriander
450g (1lb) lamb fillet, sliced
1 can coconut milk (400mL / 14oz)
1 head Broccoli, chopped
1 bunch coriander, leaves picked
1 lemon or lime

1. Combine ground coriander with 2 tablespoons extra virgin olive oil. Season and toss in the lamb.

2. Heat a medium pot on a medium high heat. Add lamb and cook, stirring every few minutes until the lamb is browned but still pink inside. About 3-5 minutes total.

3. Place lamb in a clean bowl.

4. Return the pot to the heat. Add the coconut milk and broccoli. Simmer for 5 minutes or until the broccoli is no longer crunchy.

5. Return the lamb and any juices to the pot. Allow to warm through for a minute.

6. Divide lamb mixture between 2 shallow bowls. Serve topped with the coriander leaves and a squeeze of lemon or lime.

Variations

more substantial – serve with steamed rice or cook rice noodles according to the packet and toss in with the lamb before serving. You could also serve with Chapattis.

more substantial (low carb)– serve with cauliflower rice, and add some roast peanuts.

vegetarian/ vegan – replace lamb with firm tofu, tempeh, eggplant, a drained can of chickpeas or white beans.

different meat – steak is great or pork fillets or chicken thigh or breast fillet. Venison or kangaroo will also work.

more thai – replace ground coriander with 4 tablespoons thai green curry paste. Skip the marinating step and add the curry paste just before the coconut milk.

different herbs – basil or mint. Or thai basil or Vietnamese mint. Baby spinach could also work.

different veg – cauliflower, broccolini, asparagus, snow peas, frozen peas, zucchini, red capsicum (bell peppers).

Waste Avoidance Strategy

ground coriander / coconut milk – Keep in the pantry.

lamb fillet – freeze them.

broccoli – will keep for 2 weeks or loner in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.

coriander (cilantro) – freeze it in a plastic bag.

lemon or lime – will keep in a plastic bag in the fridge for months.