Yummy Lummy Curry lamb neck and quinoa recipe

Yummy Lummy Curry lamb neck and quinoa recipe

Curry lamb neck and quinoa recipe this week isn’t really anything exciting or new, but it’s quick and easy to make if you have a pressure cooker and stovetop.

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I bought all the ingredients from Coles.

No, Yummy Lummy is not sponsored by anyone.

Recipe

Yummy Lummy curry lamb neck and quinoa
Prep Time
10 mins
Cook Time
40 mins
Plating up
5 mins
Total Time
50 mins
 
Curry lamb neck and quinoa cooked with Tupperware microwave radiation pressure cooker and finished off in a wok with coconut cream.
Course: Main Course
Cuisine: Australian
Keyword: Curry lamb neck, Lamb, Lamb neck, Quinoa, Tupperware
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
Lamb
  • 3 Lamb necks
  • 2 teaspoons Curry powder
  • 1 teaspoon Sichuan seasoning
  • 1 cup Chicken stock
  • 1/2 cup White wine
  • Iodised salt
  • Black pepper
  • White onion Sliced
  • Coriander Sliced
  • Ginger Sliced
  • 1/2 can Coconut cream
  • Frozen peas, corn, and capsicum
  • Lime zest
  • Lime juice
  • Spring onions
  • Garlic powder
Quinoa
  • 500 grams Quinoa
  • Iodised salt
  • Black pepper
Instructions
The pressure cooker bit
  1. While I use a Tupperware Microwave Radiation Pressure Cooker, any pressure cooker will do.
  2. In the cooking vessel, place the lamb necks, ½ cup of white wine, ½ cup chicken stock, 2 teaspoons of curry powder, 1 teaspoon of Sichuan seasoning, and as much freshly cracked black pepper that you desire.
    Raw lamb neck
  3. Seal the cooking vessel and cook for 20 minutes.
  4. In my microwave oven I use the high setting which is 1000 watts and I cook in two 10 minute periods because my microwave oven is old and the water vapour seems to get into the LED display.
  5. When the lamb necks have finished cooking, release the pressure and allow the vessel pressure to equilibrate to normal atmospheric pressure.
  6. Open the cooking vessel and remove the lamb necks and put them in a bowl.
  7. You can discard the cooking fluid unless you have a good reason to keep it and use it for something else.
The quinoa bit
  1. Place 500 grams of tricolour quinoa into a microwave radiation safe container and then add 1 litre of tap water. If you want you can add a chicken stock cube if you want some extra flavour in your quinoa.
  2. Cook the quinoa for 10 minutes in a microwave oven on high at 1000 watts.
  3. Allow the quinoa to rest for a few minutes before opening the cooking vessel and stirring.
  4. I then aliquot the quinoa so I keep a portion for dinner and place the rest into a airtight Tupperware container and place it into the refrigerator.
The putting it all together part
  1. Heat up a wok and add some rice bran oil or any other high vapour point cooking oil. The reality is you don't need a really hot wok for this but I don't see the point of using olive oil for this.
  2. Toss in some sliced onion, sliced spring onion, sliced ginger and garlic powder to the oil and sauté.
  3. After the onion starts to soften add in the cooked lamb necks and stir around until the outside caramelises.
  4. Pour in ½ tin of coconut cream and heat gently to a simmer.
  5. Watch the coconut cream thicken a little and then add the frozen peas, corn and capsicum.
  6. Turn off the heat once the frozen peas, corn and capsicum are cooked.
  7. Add the zest of a lime and then the juice of lime and stir through.
  8. Add some chopped coriander and stir through, set some aside for garnishing the finished dish.
The plating up bit
  1. Put the quinoa into the bottom of a bowl, place some lamb neck meat on the quinoa and then pour some of the coconut cream sauce over the lamb neck so it then gets soaked into the quinoa.
  2. Garnish with some coriander leaves.
The blogging bit
  1. Shoot a photograph of the finished dish.
  2. Eat the meal and savour the flavours while watching something good on Netflix. For me, I was watching Babylon 5 but not on Netflix, it was on iTunes.
  3. Wash the dishes.
  4. Write the recipe.
  5. Write the blog post.
  6. Hope friends and readers of Yummy Lummy will share the recipe on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice.

If you have any health concerns about anything you read, please contact your registered medical practitioner.

The quantities are indicative. Feel free to vary the quantities to suit your taste.

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one thumbnail to open the gallery and then scroll through the photos.

Questions and answers

What’s better? Cooking lamb necks in a pressure cooker or a slow cooker?

For this recipe, I don’t think it matters. The pressure cooker is convenient and the Tupperware Microwave Radiation Pressure Cooker is fantastic. It’s easy to use and easy to clean. For me, that’s a good reason to use it. It has a small capacity, so for “Cooking meals for one” fans, this is a winner. While it is easy to clean in a kitchen sink, it is also dishwasher safe if you want to clean it that way too.

On the subject of “Cooking meals for one”, how is the Facebook group going?

We have a few hundred members now. A relatively small number contribute while I’m guessing the rest of the members are interested in seeing what is posted.

If you like Facebook groups, feel free to join in.

This isn’t exactly low carb, is it?

No, quinoa is not low carb, but it has more protein than rice and it has a better flavour than pasta/noodles.

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Final thoughts

Do you like eating lamb necks?
What sort of pressure cooker do you own?
What did you eat for dinner last night?

Curry lamb in a Tupperware® Pressure Cooker

Quinoa cooked in lamb fat

 

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19 Responses

  1. I’ve been watching so many home cooks use a pressure cooker in India, but I’m intrigued by the thought of one that goes in the microwave!

    1. Thanks Michele. I reckon it’s worth taking a look at the Tupperware microwave pressure cooker. It’s not cheap, but it’s so convenient, at least for me it’s a winner.

  2. I’ve had lamb necks in a curry too – much cheaper than the legs, that’s for sure. This looks like a great recipe and as you say, you can do it in the slow cooker too. I don’t own a pressure cooker. Last night, I had roast chicken with salad, green beans and some hummus.

    1. Yes, it was a fast cook. It’s one of the reasons I like this pressure cooker. Quick and easy to clean.

  3. Lamb isn’t the meat I usually go for. As usual your dinners are very colourful and appetising 😄 I like how your recipes are both easy to cook and easy to clean…cooking is just as important as cleaning for neat and organised people like us 😄😄

    1. Thank you very much, Mabel. You are very kind. I like lamb, but my staples are now salmon and chicken.

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