Samoan · intermediate
Samoan Pan-Seared Halal Lamb Chops With Coconut Curry Taro Puree
Juicy seared halal lamb loin chops served over a silky mash of boiled taro root enriched with coconut milk and mild curry spices.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place diced taro root in a pot, cover with cold water, add half of the sea salt, and bring to a rolling boil over medium-high heat.
- 02
Boil for 15 to 18 minutes until the taro root is completely tender when pierced with a fork, then drain well.
- 03
Return drained taro to the pot, add coconut milk, curry powder, and minced garlic, then mash thoroughly until smooth and warm.
- 04
Pat the halal lamb chops completely dry with paper towels and sprinkle both sides evenly with remaining sea salt and black pepper.
- 05
Heat coconut oil in a heavy skillet over medium-high heat until shimmeringly hot.
- 06
Add lamb chops to the skillet and sear for 3 to 4 minutes per side until browned and internal temperature reaches 145 degrees F (63 degrees C) for medium.
- 07
Transfer lamb chops to a plate to rest for 5 minutes, then serve hot over warm scoops of coconut curry taro puree.
A LITTLE KITCHEN KNOW-HOW
Root Vegetable Mashing
Simmering starchy tropical roots until tender and mashing with coconut milk to create a velvety puree.
Notes from the kitchen
- Boil taro until thoroughly soft so it mashes easily without lumps.
- Resting the lamb chops allows juices to redistribute for maximum tenderness.
- Original home-cooking adaptation inspired by Samoan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.