Potato in yellow curry sauce with grilled lamp chops

Prep all ingredients, Season lamb chops with salt pepper and yellow curry powder and set in the fridge for about an hour or more. Remove from the fridge 30 minutes before you are ready to grill them

Add evo and saut the chiles for about 5 minutes then add the poblano and a couple punches of salt and saut for another 10, add the garlic and saut for another 5 minutes

Add 1 tsp ginger powder, 2 tsp yellow curry powder and let the seasoning bloom

Add the coconut milk and coconut cream followed by 1 tbsp curry powder, 1 tbsp brown sugar and a couple punches of salt and bring to a simmer, taste after about 10 minutes, season to taste.

Add potatoes and a few heavy pinches of the fresh cilantro and bring to a low simmer and cover until potatoes are tender, about 20 minutes

Grille the chops and serve with basmati or jasmati rice and finish with cilantro. I have also made this with shrimp.