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Kerala Lamb

PanAsian's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Shallot 7 Ounce, chopped finely
  Ground coriander 1 Tablespoon
  Turmeric powder 1⁄2 Teaspoon
  Chili pepper powder 1⁄2 Teaspoon
  Salt To Taste
  Lamb 1 1⁄4 Pound, boned and cubed
For spice paste
  Grated coconut/Desiccated coconut 4 Ounce
  Ginger 10 Gram, sliced (1-inch piece)
  Garlic 3 Clove (15 gm), chopped
  Cinnamon stick 5 Gram (1-inch stick)
  Cloves 3
  Bay leaves 2
  Curry leaves 5 Gram (10)
  Black peppercorns 5
For tempering
  Vegetable oil 2 Tablespoon
  Black mustard seed 1⁄2 Teaspoon
  Green chili 2 , slit lengthwise (or to taste)
Directions

GETTING READY
1. For spice paste, in a pan, add coconut, ginger, garlic, cinnamon, cloves, bay leaves, curry leaves, and peppercorns. Dry roast for 5 minutes or until coconut in browned. Let it cool.
2. Put roasted spices into the food processor. Gradually pour a cup of water, and grind to make a fine paste.

MAKING
3. Place a large pot on flame, and heat vegetable oil in it.
4. Add shallots, and cook for 5 minutes or until tender.
5. Drop the spice paste, coriander, turmeric, chili powder, and salt. Give it a good stir.
6. Pour 1 2/3 cup of water. Stir and bring it to a boil.
7. Throw lamb pieces into the pot. Mix well. Reduce the heat to medium, cover, and cook for 30 minutes or until done.
8. For tempering, in another pan, heat oil and add mustard seeds. Let it crackle.
9. Add curry leaves, and green chilies. Stir fry for a minute.
10.Pour tempering into the lamb curry. Stir, and continue cooking for about 5-10 minutes or until gravy is rich and thick.

SERVING
11. Serve lamb curry hot with paratha, and salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Kerala
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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