Slow Roasted Lamb Neck, Green Curry, and Creole Cream Cheese Roti

Adapted by
January 2016
Yield: 10 servings


Green Curry Paste
(Yield: 1 quart)
¼ cup coriander seeds, toasted
2 teaspoons cumin seeds, toasted
2 teaspoons yellow mustard seeds, toasted
2 teaspoons ground black peppercorns
Stems from 1 bunch cilantro
1 teaspoon kosher salt
4 ounces lemongrass, white part only, thinly sliced
4 ounces galangal, peeled and thinly sliced against the grain
2½ tablespoons lime zest
5 Thai chiles, stems removed
12 cloves garlic
12 ounces shallots, thinly sliced against the grain
3 tablespoons shrimp paste
Lamb Neck
2 lamb necks
Green Curry Sauce
1 cup coconut oil
1 onion, small diced
6 cloves garlic, minced
½ cup minced ginger
½ stalk lemongrass, bruised
3 lime leaves, bruised
¼ cup shrimp paste
1½ quarts coconut milk
¼ cup fish sauce
1 cup coarsely chopped cilantro leaves and stems
1 tablespoon Szechuan peppercorns, toasted and ground
1½ teaspoons cumin seeds, toasted and ground
1½ teaspoons coriander seeds, toasted and ground
Golden Beet Pickle
2 cups seasoned rice wine vinegar
2 cups sugar
2 cups water
1 tablespoon minced ginger
½ teaspoon red pepper flakes
½ teaspoon cracked coriander seeds
1 medium golden beet, peeled and cut into 1/16-inch-thick slices
6 lunch box peppers, shaved in 1/16-inch-thick slices
Creole Cream Cheese Roti
1 tablespoon sugar
1 teaspoon salt
½ cup warm water
¼ cup Creole cream cheese, tempered
1 egg, lightly beaten
2 ounces butter, melted
3 cups all-purpose flour
Neutral oil
Thai Trail Mix
½ cup toasted cashews, lightly crushed
½ cup banana chips, lightly crushed
¼ cup crispy shallots
1 teaspoon nigella seeds
1½ teaspoons cumin seeds, toasted and ground
1½ teaspoons coriander seeds, toasted and ground
To Assemble and Serve
Neutral oil
Golden beets, roasted, peeled, and large diced
Smoked soft tofu, large diced
Lime juice
Cilantro leaves


For the Green Curry Paste

In a mortar, combine coriander, cumin, mustard, and peppercorns. Using a pestal, grind to a fine dust. In a separate mortar, combine cilantro and salt and grind to a soft, fibrous paste. One at a time, add lemongrass, galangal, lime zest, chiles, garlic, and shallots to mortar with cilantro mixture; grind to a smooth paste. Transfer to a mixing bowl with shrimp paste and ground spice mixture. Stir to combine. 

For the Green Curry Lamb Neck

Heat oven to 210°F. Rub lamb necks with 1 cup Green Curry Paste, and wrap in foil. Transfer to a sheet tray and slow roast 7 hours, until meat is fall-off-the-bone tender. Remove from oven and cool in foil. When cool, remove foil, and pick meat from bones. 

For the Green Curry Sauce

To a nonreactive pot over medium-high heat, add coconut oil, and sweat onions. After 3 minutes, add garlic, ginger, lemongrass, lime leaves, and 2 cups Green Curry Paste; sweat 3 minutes. Add shrimp paste, and cook 3 minutes. Add coconut milk and fish sauce, and increase heat. When mixture reaches a simmer, remove from heat and then add cilantro, Szechuan peppercorns, cumin, and coriander. Cover and steep 1 hour.

For the Golden Beet Pickle

In a medium saucepan over medium heat, combine vinegar, sugar, water, ginger, red pepper flakes, and coriander seeds; bring to a boil. In a bowl, combine beets and peppers. Pour boiling pickling liquid over beets and peppers. Cover bowl and cool.

For the Creole Cream Cheese Roti

In a medium bowl, dissolve sugar and salt in warm water. Whisk in Creole cream cheese, egg, and melted butter. In a separate bowl with flour, slowly knead cheese mixture into flour. Knead dough 15 minutes, until smooth. Dough should be tacky, but not sticking to the bowl or hands. Portion into 2-ounce balls. Transfer balls to a container with 1 inch of neutral oil. Rest 20 minutes. Between sheets of oiled parchment paper, flatten 1 dough ball at a time with a rolling pin, until it reaches 10 to 12 inches in diameter. 

For the Thai Trail Mix

In a bowl, combine all ingredients. 

To Assemble and Serve

To a large pot with Green Curry Sauce, add picked Lamb Neck, roasted beets, and smoked tofu. Slowly warm curry and season with lime juice. Ladle curry into bowls and top with Golden Beet Pickle, Thai Trail Mix, and cilantro. Heat an oiled cast-iron pan and quickly cook Creole Cream Cheese Roti, until browned in spots on both sides. Immediately roll up roti and serve alongside bowl of curry.