Sri Lankan SPICED LAMB WITH BRUSSEL SPROUT MALLUM, PARSLEY SAMBOL & YELLOW RICE

30 MINS + PREP TIME
Masterclass

INGREDIENTS:

Serving amount:
  • Lamb leg
  • 1 desiccated coconut bag
  • 1 basmati rice sachet
  • 1 turmeric sachet
  • 1 ATLAS Southern curry paste
  • 1 lime
  • 1 long green chilli
  • 2 tomatoes
  • 1 curry leaves bunch*
  • 1 parsley bunch

Pantry staples: Cooking oil, salt 

Allergens: Garlic

Specialised equipment: Char grill pan or barbecue (optional), absorbent paper

Chef's note: Mallum or mallung is the name given to a chopped vegetable dish that is cooked with coconut, spices and chilli. It is a condiment that is eaten in most Sri Lankan meals. 

* Curry leaves are to be split across various other dishes so please read each recipe carefully.

Method:

1. Marinate the lamb 

Read recipe carefully before you begin. Preheat a char grill pan or barbecue. Cut the lamb into even sized portions and using a rolling pin or the palm of your hand, flatten each piece to about 1cm thick. Combine the curry paste and a splash of oil with the lamb making sure to coat all surfaces. Set aside to marinate while you prepare the remaining ingredients.

2. Prepare the ingredients 

Wash the vegetables. Thinly slice the Brussel sprouts and chilli. Very finely chop the parsley leaves. Cut the lime and tomato into wedges. Pick 1 stem of curry leaves* per 2 people.

3. Cook the yellow rice 

Wash the rice in cold water. Meanwhile, bring a saucepan of water to the boil. Add the rice and half of the turmeric and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. Once cooked, strain through a sieve.

4. Make the Brussel sprout mallum 

Heat a small splash of oil in a frying pan over medium heat. Add half of the curry leaves and a pinch of the remaining turmeric for colour and cook for 30 seconds, stirring often to prevent the curry leaves from burning. Add the sliced Brussel sprouts and cook for 2 minutes, stirring often, or until they start to soften. Add half of the chilli and half of the desiccated coconut and stir to combine for 1-2 minutes. Season to taste. Remove from heat and set aside.

5. Make the parsley sambol 

Combine the parsley leaves, remaining desiccated coconut and a pinch of salt. Add a squeeze of lime to give a zesty flavour.

6. Cook the lamb 

Add the lamb to the preheated char grill pan or barbecue (or frying pan) over medium-high heat. Cook the lamb for 2-3 minutes on each side for medium-rare or until cooked to your liking. Set aside to rest. Slice just before serving.

7. Cook the curry leaves 

Meanwhile, heat a small splash of oil in a frying pan over medium-high heat. When the oil is hot, add the remaining curry leaves for 10 seconds or until crisp (be careful as they may pop). Drain on absorbent paper. It is a good idea to practise this step with one or two leaves first.

8. To serve

Divide the yellow rice, Brussel sprout mallum, parsley sambol, tomatoes, remaining chilli and lamb between serving plates. Top with the crispy curry leaves. Serve with any remaining lime wedges.