Kerala Lamb Curry Recipes

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

Steps:

• To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
• Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
• If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice.
• Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
• When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
• Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
• Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
• Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
• Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
• Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water.
• Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
• Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
• Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional) and the mustard seeds.
• Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
• Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.

Steps:

• Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
• In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
• Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
• Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
• Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
• Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
• The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
• Garnish with chopped coriander leaves and serve with warm fresh Naan bread.

Steps:

• Heat a dash of oil in a heavy based deep frying pan and gently cook the onion, garlic, ginger and lemongrass, stirring often until tender.
• Do not let mixture burn.
• Stir in the curry paste and lime leaves.
• Stir over a low heat for a few minutes until very fragrant.
• Add the lamb, tomatoes in juice and capsicum.
• Sir over a medium heat until the curry comes to the boil, then lower the temperature and stir in the coconut cream.
• Cover and simmer on the lowest heat for 1 hour or until lamb is tender.
• Stir occasionally.
• Serve with Jasmine rice sprinkle cashew nuts over to serve.

Steps:

• Mix spices for marinade with the yoghurt and mix well with the mutton.
• Leave in the fridge for at least 1-2 hours but at best- overnight.
• After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
• Slice bell peppers lenghtwise and fry in oil.
• Strain and set aside.
• Peel potatoes, cut in 4 cubes and microwave until half-done.
• Fry potatoes in the same oil used for frying the bell peppers until golden.
• Strain and set aside.
• Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
• Onions will be ready once they are transparent and soft.
• Add Garam masala and fry for 30 sec.
• Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
• Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
• Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
• Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
• Be careful not to overcook- meat has to be cooked, but firm.
• Salt to taste and sprinkle with corriander or parsley.
• Serve with rice or chapati.