This is not a fancy recipe. This is a “I need to use this lamb before it goes bad and I have a ton of zucchini from the garden and hey, look, there’s a can of coconut milk in the cupboard” type of recipe. It is not very pretty, either. But it was filling and good and I didn’t have to throw out expensive lamb or waste the fruit of my garden!
1 TBSP coconut oil
1 large zucchini, sliced
2 large cloves garlic, minced
1 pound ground lamb
1-2 TBSP Bangkok Blend seasoning from Penzey’s
½ tsp ground ginger
1 tsp dried cilantro
1 can coconut milk
Heat a large skillet and add the coconut oil to melt. Cut the zucchini into sections about 1 inch wide and slice, adding to the skillet as you go. Mince the garlic and add to the skillet as well. Sautee for a minute or two, then add the lamb, breaking up with the spoon.
There was a lot of liquid in the skillet at this point, so I had to stir a lot to get the lamb cooked. You could brown the lamb in a separate skillet and add to the zucchini when done, but I wanted this to be quick and easy, so I just worked through it.
Add all spices and simmer for a few minutes to reduce the liquid a bit. Add coconut milk, bring to a boil, and then reduce to a simmer. Taste for seasoning. Allow the mixture to simmer for 10 minutes or so to thicken and blend seasonings. Taste again and adjust spices as needed.
This turned out to be more a soup than a traditional curry, although it was thicker the next day. You could also add a bit of cayenne pepper if desired. Fresh herbs and spices are always better, but this was a quick lunch I threw together while working, so I used the dried for speed and ease.
As I have been making the switch to low carb eating, I have had to change a lot about the way I eat and cook. For a while, it seemed like I was eating far too many of what I call component meals–meat, veg, salad, all separate. I like more complex flavors and dishes, and I like to make everything in one skillet, especially if I am cooking for only myself. This kind of recipe really helps me to feel like I am eating interesting food while staying on the low carb diet that seems to be helping me so much.