Meat Sampler For One Recipe

Prep and marinate

Preheat oven to 200°C (400°F). Pat the chicken leg quarter dry with paper towel. In a small bowl, crush or finely mince 1 garlic clove and combine with 1 tbs olive oil, 1 tsp lemon juice, chopped rosemary, 1 tsp salt and 1 tsp black pepper. Rub the mixture all over the skin and under the skin where possible. Let rest at room temperature for 15 minutes while you start the other components (or refrigerate up to 2 hours).

Roast the chicken on a rimmed baking sheet or ovenproof dish skin-side up. Roast for 30–35 minutes, or until the internal temperature at the thickest part of the thigh reaches 75°C (165°F) and the skin is golden and crisp. Remove and let rest for 5 minutes before serving. Spoon any pan juices over the chicken when plating.

Brown the lamb

Heat 1 tsp vegetable oil in a small saucepan or small heavy skillet over medium-high heat. Pat lamb cubes dry and season lightly with 0.5 tsp salt and 0.25 tsp pepper. Add lamb to the pan and brown on all sides, about 3–4 minutes. Remove and set aside.

Build the stew

Reduce heat to medium, add the diced half onion and chopped half carrot to the same pan and sauté 3–4 minutes until softened. Add 1 minced garlic clove and 1 tsp tomato paste; cook 30 seconds, stirring. Return the browned lamb to the pan.

Add 120 ml stock, 1 bay leaf and 0.25 tsp dried thyme. Bring to a gentle simmer, then lower heat to maintain a low simmer, cover and cook 25–30 minutes until lamb is tender and sauce has reduced slightly. Taste and adjust seasoning with an additional pinch of salt and pepper if desired. Remove bay leaf before serving.

Sauté aromatics

Heat 1 tsp neutral oil in a small saucepan over medium heat. Add the sliced half onion and sauté 3–4 minutes until translucent. Add 1 minced garlic clove and 0.5 tsp minced ginger and cook 30 seconds until fragrant.

Toast spices and simmer

Add 1 tsp curry powder and 0.25 tsp ground cumin to the pan and stir 30 seconds to bloom the spices. Add the diced quarter tomato and cook 1–2 minutes. Add the beef pieces back if you browned them previously (optional). Pour in 120 ml coconut milk (or stock) and bring to a simmer. Lower heat, cover partially, and simmer gently 25–30 minutes until beef is tender and sauce thickened. Season with 0.5 tsp salt and 0.25 tsp pepper, adjust to taste.

Warm 1 cup steamed rice or heat flatbread. Arrange the rested roast chicken, a portion of lamb stew and a spoonful of beef curry on a single plate as a sampler. Spoon any pan juices or extra curry sauce over rice if desired. Garnish with chopped parsley or cilantro and serve with a lemon wedge to squeeze over the chicken.