[issybissy]

Originally Posted by Leiiki I'm kind of an improv cook, so the rice was just me throwing stuff in the rice cooker. Here's how I recall it going: 2 cups white rice 1 can coconut milk 1 Tbsp green curry paste 2 Tbsp mango chutney with raisins Stir together in rice cooker and add enough water to fill just above the 2 cup water line. Cook on "Mixed" setting if you have one. Lamb was left to come to room temp, then rubbed with a purée of: Olive oil Garlic Peppercorns Parsley Put in a deep steel roasting pan in a 425 F oven for 15 min Reduce to 325 for 1 hour Remove from oven and let rest 20 min before carving. I don't have the chutney recipe, but it's really yummy with lots of mango chunks, raisins, and cloves. She's an amazing cook - I got her rum cake recipe as a wedding gift and it's TDF.

Awesome! Thanks!