Ever since our visit to Ceylonta restaurant I've wanted to try my hand at reproducing the delicious creamy squash and coconut curry we tried. This recipe was delicious and had several similar flavors but had more of an smoky roasted flavor than the one we had previously tried.
I had purchased some delicious locally farmed lamb chops from a friend farmer, and decided that this would be the perfect recipe to try them out on. Many people will swear at me for removing the meat from the bone, but I think the addition from the lamb stock was so worth it.
To make vegan, remove lamb and replace stock with veggie stock or if you are feeling adventurous, coconut water.
1 small butternut squash - chopped into 1/2 peeled pieces
1 Tbsp of Coconut Oil
1 tsp of salt
Roast the squash, with salt and coconut oil at 425* for 35 min.
4 small lamb chops
1 Tbsp Tomato-pepper powder
1 Tbsp Curry powder
1 Tbsp Chile powder
1 Tbsp Paprika
1 Tbsp Ginger
3 Tbsp Cinnamon
1 Tbsp Cumin
1 tsp Salt
1 tsp Tumeric
1 tsp Cayenne pepper
Small pot of water
2 inches of leek greens
1 bay leaf
1/2 an onion, chopped or pureed
1 tsp Coconut Oil
leftover spice mix
salt to taste
1 can of coconut milk
1/2 tsp curry paste
1. Cut the meat out of the bone and fat.
2. Cut the meat into small cubes, and seasons with the spice mix. Allow to sit in spice rub for about 30 minutes.
3. In the small pot of water, add leaks, carrot, bay leaf, and peppercorns and lamb bones. Allow to simmer for at least 30 minutes. If you want a more intense flavour use a pressure cooker.
4. Using coconut oil grease and heat a skillet. Add onion and spiced meat and brown.
5. Add the squash, stock, coconut milk, remaining spice mixture and curry paste. Allow to simmer for about 30 minutes or until the sauce becomes creamy.
6. Serve over Jasmine rice.