Curried Butternut Squash With Braised Lamb and Plums

This is my blog, and I’ll do what I want. So today it’s gonna be a recipe blog, mofuckas.

Last Thursday, I made this dish for my dinner, and since it was easy and delicious, I thought I’d share it with you. Also, I kind of made it up, so…you know. Do your thing if you want to modify it at all.

Get This Shit:

Three cans full fat coconut milk
Approximately 1.5 pounds of lamb, however you see fit. (I used chops.)
Fresh basil or cilantro
16 oz of dried plums (or prunes, if you feel like calling them that)
One fresh jalepeno
3 cups cubed butternut squash (1/2 inch cubes), parcooked
2 medium yellow onions
3 big cloves of fresh garlic
2 cups jasmine rice
Madras curry powder

Here We GO:

First of all, preheat your oven to 300 and get out a glass casserole dish big enough to hold your lamb. Next, slice up your onions. I went for thin slivers, but you can dice them or do whatever makes you comfortable. At this stage, also get your garlic nice and choppy. Set the onions and garlic aside for now.

You’ll also want a large frying pan or Dutch oven (you’re going to be eventually adding three cans of coconut milk plus lots of veggies to it) on the stove on medium high to high heat, because we’re gonna brown this lamb. I like to do it in a dry pan with a coating of coarse ground salt, but whatever blows your skirt up. You can throw down some oil if you want as well, but good lamb has enough marbling to do its thing without it, in my opinion.

Once that pan is spitting hot, throw in your lamb. Leave it to brown no more than a minute or so, then flip it. Get the lamb a nice brown on both sides, but don’t let it sit in there too long. Take it out and place it in the casserole dish. At this point, you can sprinkle some garlic powder or a bit of curry powder on it if you’d like, drizzle them with olive oil, then cover the pan with aluminum foil and pop it in the oven. I didn’t add any liquid to the dish, but if you are nervous, go ahead. For mine, the aluminum covering was enough to keep the moisture in.

My lamb chops took about two hours to get really tender. The point with braising is to get the collagen in the meat to break down, leaving the meat pull-apart tender. If you check it every once in a while, you’ll notice partway through that the lamb gets sort of rubbery — let it go. It’ll come back around and soften up.

We’ll do one prep thing before letting everything hang out for a bit. With the hot pan you’ve just used to brown your lamb, add a bit of oil and keep the heat at medium high. Add the onions and garlic, and toss them around until they are nicely caramelized. Once they’re to your liking, turn off the heat and cover them. They can chill out while you’re waiting for the lamb.

After about an hour and fifteen minutes, you’ll want to start the curry. Reheat your pan with the onions and garlic, and toss in your cubed butternut squash. Add salt to taste, and douse the whole thing in Madras curry powder. Do this on a relatively high heat so you can brown the squash without overly softening it. Once your squash and onions are nicely brown and making the rest of the people in the house hungry by the smell, add the plums and a can of coconut milk, stirring it all together. Add the second can of coconut milk and do the same. Give it a taste to see if you need any more salt or curry powder.

Let it simmer for 10-15 minutes. In a saucepan, combine your rice with four cups of water and bring to a boil. Cover and reduce heat to medium low.


Check on the lamb next. You’ll know it’s done when you can insert a fork into the meat with ease, and a slight pull makes the meat give. Once it’s done, pull it out to let it rest for 10-15 minutes. Thinly slice your jalepeño, removing seeds if you’d like. (Wear gloves or wash your hands thoroughly after, and don’t touch any sensitive body bits!) For a hot kick to the curry, toss the pepper slices into the curry, or you can save them as a spicy garnish, a la pho.

Once the rice is done, pull it off the heat.

Next, chiffonade your basil. To do this, layer several leaves on top of one another and roll them up. Using a sharp knife, make thin slices down the roll. When finished, you’ll have long strings of basil. Alternatively, chop up some fresh cilantro. I’ve never tried to chiffonade cilantro, but I imagine it’s way more trouble than it’s worth. 😛

You’re just about done!

Add rice to the bottom of a wide bowl (or a plate will do). Top with your curry mixture and one of the lamb chops, then sprinkle the top with your basil.



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