Curried Faux Lamb In Coconut Milk (Plant Based)

Plant based meat alternative, lamb produced by Vegefarm creates this aromatic curry that in texture and taste rivals the real McCoy! This recipe is a fusion of Caribbean, Jamaican and Indian flavors.

Course dinner, Main Course

Cuisine Indian fusion, Jamaican fusion, West Indian

Keyword curry, faux meat, madras curry, meat alternative, meat analogue, plant based, seitan, substitute, wheat meat

Difficult medium

Prep Time 15

Cook Time 30

Marinading 2

Total Time 2 45

Servings people

Calories 414kcal

Author Dr. Wendy Dearborne

Equipment

Dutch oven or heavy bottomed saute pan with tight fitting lid.

Ingredients

1 packet Meat replacement Vegefarm lamb, beef or chicken
2 medium potatoes russet cut into large cubes

Marinade

1/2 large onion sliced
2 tsp garlic minced
3 sprigs thyme fresh bruised
1 large roma tomatoes chopped
2 tbsp spring onion chopped. Reserve 1/4 tbsp for garnish
1 tsp pimento; Jamaican allspice
1 small habanero minced
1-2 tsp garlic powder
1-2 tsp onion powder
2 tsp ginger powder
1 tsp turmeric
1-2 tsp cumin seeds
2 tsp cumin powder roasted
1-2 tsp cooking oil
1` tsp black pepper
1 tsp salt

Cooking

3 tbsp cooking oil
1 tsp bouillon paste or powder
12 oz coconut milk full fat

Garnish

1 tbsp cilantro chopped

Instructions

Peel and cut potatoes into large cubes, place in cold water and set aside.

Marinading

Add all the ingredients listed in the marinade into the bowl containing the meat substitute. Combine well, making sure the Vegafarm lame is thoroughly coated on all side.
Cover the bowl and marinade in the refrigerator for 1 hour or overnight.

Cooking

Heat oil in saute pan over medium heat.
Shaking off all the access marinade. Then lightly brown/sear faux lamb on both sides in hot oil. 1 - 2 minutes on both side ONLY! . Note: You are not frying the faux lamb, just searing it.
Remove from the pan, cover and set aside.

Masala Time

Over medium high heat, using the remaining oil in the saute pan, add all the marinade left in the bowl. Stir fry for 3 minutes. If the pan is to dry, add 1 - 2 teaspoons of oil.
After 3 minutes turn the heat down to medium low and cover the pan with the lid. Every 3 minutes stir masala well.
Cook for a total of 15 minutes or until the oil starts to release from the masala. You'll be able to see a slight pooling around the edge of the masala or pan.
Add bouillon paste of powder. Mix well.
Drain potatoes and add to the masala. Stir fry for 3 minutes.
Add full fat coconut milk. Stir well so the potatoes and masala are incorporated into the coconut milk. Bring to a boil.
Add the seared/browned faux lamb to the pan and mix well. Add more coconut milk or water if the curry looks to thick.
Bring back to a boil. Cover with tight fitting lid. Turn heat down and simmer for 20 minutes or until the potatoes are done.
The potatoes need to be cooked through and tender. Not mushy or disintegrated.

Garnish

Drizzle with a thin stream of coconut and sprinkle with chopped cilantro and reserved green onions. Serve with steam rice or roti.

Video

https://youtu.be/19vpkIQL0z0

Notes

You can use any type or brand of meat substitute as long as it can be stewed. My personal favorite is Vegefarm brand.

One of the keys to successfully cooking any curry, no matter the country of origin is to make sure that the marinade, also known as the masala or paste is sauteed for several minutes before adding stock, water or coconut milk.

There are a couple of variations you can make to the marinade by adding any or all of the following:

minced scotch bonnet pepper
1 tsp of pickle pepper
1/4 chopped bell pepper
fresh minced ginger

Nutrition