Editorial sample recipeSamoanintermediateGluten-FreeHalalDairy-Free

Samoan Pan-Seared Halal Lamb Chops With Coconut Curry Taro Puree

Name: Samoan Pan-Seared Halal Lamb Chops With Coconut Curry Taro Puree
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 4 pieces bone-in halal lamb loin chops, about 1 inch thick; 1.5 lb peeled taro root, fresh or frozen, cut into 1-inch pieces; 1 tbsp coconut oil; 0.75 cup full-fat coconut milk, warmed; 1 tsp mild curry powder; 2 cloves garlic, minced; 1 tsp fine sea salt, divided; 0.5 tsp black pepper, ground

Juicy seared halal lamb loin chops served over a silky mash of boiled taro root enriched with coconut milk and mild curry spices.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Root Vegetable Mashing

Simmering starchy tropical roots until tender and mashing with coconut milk to create a velvety puree.

Instructions

Step 1: 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.
Step 2: Boil for 15 to 18 minutes until the taro root is completely tender when pierced with a fork, then drain well.

Step 3: Return drained taro to the pot, add coconut milk, curry powder, and minced garlic, then mash thoroughly until smooth and warm.

Step 4: Pat the halal lamb chops completely dry with paper towels and sprinkle both sides evenly with remaining sea salt and black pepper.

Step 5: Heat coconut oil in a heavy skillet over medium-high heat until shimmeringly hot.

Step 6: 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.

Step 7: Transfer lamb chops to a plate to rest for 5 minutes, then serve hot over warm scoops of coconut curry taro puree.

Cooking tips

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.

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