Lamb Coconut Curry with Pickled Red Onions

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Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!

Ingredients:

  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)

Directions: 

  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   
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Doma Kitchen

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A sweet spot located in Manhattan Beach, Doma Kitchen is bringing amazing flavors filled with local and fresh ingredients.

I had a remarkable experience enjoying the beautiful decor and delicious Doma Kitchen staple dishes. The owner, Angie, is friendly and really passionate about food and her culture. The menu contains all different types of cuisine but has a strong emphasis on European & Central Asian dishes, some from her background in Ukraine. When food tastes good, even more than good, one can notice it's due to the amount of passion and love put into the meal and this shine through here at Doma Kitchen.

We tasted traditional dishes with a healthy and unique twist. Starting with Borscht, then Housemade Chicken Dumplings in Broth, Braised Rice "Plov" with veggies & herbs, Uzbeck style, and ended with tea and Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). Continue reading for photos and a full run down of the dishes.

We started off with some black and hibiscus iced tea served in cute mason jars. While waiting for Angie to arrive, I took a look at the menu. Serving happy hour from 3-6 on Monday-Friday with $1 off beer and wine as well as many discounted appetizers and sides. The menu is diverse and contains many Californian dishes like wraps, tartines, sandwiches and french fries and then some other dishes that are very cultural, these are the dishes we tried.

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First off was the Borscht. This is a Ukrainian style soup with beets, cabbage and local natural grass fed lamb, fresh dill, bavarian rye bread and a side of sour cream. Everything we tried was phenomenal, but this was by far my favorite dish. Doma Kitchen took on this Borscht and transformed it into a healthier dish. Normally, it is much heavier but this was light and with the grass fed lamb, it brought a strong and tender flavor. The flavor of the soup was sweet and savory, bringing pieces of cabbage and tender, tasty lamb. This dish is extremely light, yet filling, and the flavors just sing in unison. What you do is put some sour cream in the soup with some bread. They ship their Rye Bread from Germany, it is extremely fresh and delicious. When you have this soup with the sour cream, it brings it to another level. I cannot wait to come back here and get this soup again.

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Next was the dumpling soup. These are Siberian style housemade dumplings, local cage-free chicken, chicken broth, fresh dill and of course - a side of sour cream. The dumpling dough was made in-house and this shows through with the bite. It is velvety, soft, and extremely fresh. The dill gives the chicken inside and the broth a hearty flavor. I am a fan of chicken dumplings and these were some of the best I've had. The flavors of all the chicken with the chicken broth was fantastic. All the local and cage free, grass fed meat and poultry is a strong way to be healthy and to feel lighter when having a meal.

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After the soup, we tried Braised Rice "Plov" with veggies & herbs. It had veggies like Garbonzo Beans and a sauce as well as tomatoes and onions. There were also raisins in the rice dish and I am normally not a huge fan of raisins in rice, but this worked perfectly together. The turmeric and spice blend in the rice worked perfect and all the flavors acted with one another, making this a pretty awesome rice dish.

A seasonal dessert was up next, Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). The fact that this dessert dish is gluten free really brings a smile to my face. Although I am not gluten, some people are allergic or that is their choice to not eat gluten and at restaurants especially, there are not a lot of gluten dessert options, and if they do have it, it's not very tasty. However, this was a great taste of marshmallow whipped cream with the cinnamon caramelized apples presented on a tree tray in a mason jar.

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Overall, this was an amazing spot. I enjoyed everything and every bite. The freshness was strong and the flavors all worked together. I left feeling full, and a good full. Not a full after a hamburger and french fries, this was the full we need to be. From a filling yet light and locally, free ranged and fresh lunch. Be sure to check out Doma Kitchen, maybe I'll see you there next time! Planning my next visit already.