“…I do like Green Curried Lamb, I do like it , Dan I am…”

-D

Being a Sri Lankan I’m extremely happy see this dish. Back home we (my family atleast) doest add Cinnamon, Cardamom or so much Cilantro.

Pandanus leaves came to us from Malaysia. Quite a lot of Sri Lankans (mostly Tamils) went to Malaysia as labourers. Some stayed back and became prosperous like Ananda Krishnan instrumental in building the Petronas Towers. This connection reflects in our cuisine too. Eg. Sambols.

Make steamed basmati rice, and if you want to keep with the flavors of the Indian sub continent, do my recipe for Indira’s Magic Greens. Or, if you want to go European, have the curry, the rice and a crisp green salad with a gingery vinaigrette.

A fruit dessert would be awesome. A pear galette with fresh ginger and cinnamon garnished with cardamom flavored whipped cream would rule.

MiriRose–simply make the sauce and cook whatever vegetables you want in it, then serve it with rice, dal and raita for a full, nutritious meal.

Use something other than lamb, maybe?