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Kerala Lamb Fry

world.food's picture
Ingredients
  Minced ginger root 2 Tablespoon
  Minced garlic 2 Tablespoon
  Cashew nuts 2 Tablespoon
  Dried unsweetened coconut/Grated coconut 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Ground cloves 1 Teaspoon
  Cinnamon stick 2 , halved
  Ground cardamom 1 Teaspoon
  Onion 1⁄2 , peeled and thinly sliced
  Cayenne pepper 1 Teaspoon
  Ground coriander 2 Tablespoon
  Turmeric 1 Tablespoon
  Salt 4 Teaspoon
  Boneless lamb 1 Pound, cut into 1 inch cubes
  Tomato 1 Small, chopped
  Lime juice 2 Tablespoon
  Chopped parsley/Chopped coriander leaves 2 Tablespoon
Directions

Place ginger root and garlic in a blender or food processor and process until well combined.
Add a little water if this is necessary to facilitate the process.
Set aside.
Again, in a blender or food processor, chop cashew nuts and coconut together.
Set aside.
Place a large heavy pan over medium-high heat.
Add the oil.
When the oil is hot, fry the cloves, cinnamon, and cardamom until fragrant, about 1 minute.
Add the onion and the blended garlic and ginger root.
Fry until onions are transparent, another 3 minutes.
Stir in cayenne, coriander, turmeric and salt.
Fry briefly to accentuate flavors.
Turn the heat up and add the lamb to the saucepan.
Stir, scraping the bottom of the pan to dislodge the spices, until meat is browned on all sides, about 5 minutes.
Lower heat, cover pan, and simmer contents gently for 1 1/2 hours, or until meat is tender.
When the meat is tender, add the mixture of ground cashews and coconut, the tomato, and the lime juice.
Simmer, covered, for 10 minutes longer.
Correct seasoning.

Recipe Summary

Cuisine: 
Kerala
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lamb

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