So many flavours and textures to sing the praises of in this dish, you'll wish there was more of it! Tender sweet zucchini, aromatic masla are perfectly complemented by sweet peas, toasted coconut and cilantro!
Salt and Pepper*
Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* In a medium pot, add 1 1/3 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, mince or grate the garlic. Cut the zucchini(s) in half, lengthwise, then into 1/2-inch thick half moons. Peel, then zest or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop the cilantro.
Add the rice to the medium pot with the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and zucchini. Cook, stirring occasionally, until the veggies soften, 2-3 min. Add the garlic, ginger and tadka masala. Cook until fragrant, 1-2 min.
Add the lamb to the pan with the veggies. Cook, breaking up lamb into smaller pieces, until no pink remains, 2-3 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. Add peas, 1/2 can tomatoes (1 can for 4 ppl) and 1/4 cup water (dbl for 4 ppl). Simmer, stirring occasionally, 2-3 min.
Meanwhile, heat a small non-stick pan over medium-high heat. When the pan is hot, add the coconut. Toast, stirring occasionally, until golden-brown and fragrant 2-3 min. (TIP: Keep an eye on the coconut so that it does not burn!) Set aside.
Fluff rice with a fork. Stir in half the cilantro and half the coconut, then season with salt. Divide rice between bowls and top with lamb curry. Sprinkle over remaining cilantro and remaining coconut.