A warming bowl of coconut lamb topped with crispy-soft roasted sweet potatoes is well suited to this year’s midweek holiday. To ease time constraints, the base of the lamb recipe can be made several days in advance. I also rely on the supermarket for help by purchasing frozen cooked rice, flatbreads, and shelled edamame. In a pinch, frozen roasted sweet potato wedges or sweet potato fries can stand in for homemade roasted potatoes.
Lamb shoulder, sold boneless and cubed, ideal for braising, cooks to tenderness in less than 1 hour. A leaner leg of lamb requires slightly less time. (Cubes of boneless, skinless chicken thigh can substitute for the lamb; cooking time for the meat should be reduced by half.)
