Kerala Lamb Fry
|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|
|Boneless lamb||1 Pound, cut into 1 inch cubes|
|Tomato||1 Small, chopped|
|Lime juice||2 Tablespoon|
|Chopped parsley/Chopped coriander leaves||2 Tablespoon|
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.
Again, in a blender or food processor, chop cashew nuts and coconut together.
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.