Best Kerala Lamb Curry With Coconut Milk Recipes

KERALA STYLE MUTTON CURRY (NAADAN MUTTON/LAMB/GOAT CURRY)

Steps:

• Let's start by prepping the ingredients. Thinly slice onions and shallots. Slit the green chillies lengthwise. Crush or chop ginger and garlic.
• Wash and drain the mutton pieces. Add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 teaspoon coriander powder. Mix well, and let it sit for 15 minutes and absorb the flavours.
• Now add mustard seeds, and let them splutter.
• In a deep bottom pan/pot heat 3 1/2 tablespoons of coconut oil. Fry shallots till they start turning brown.
• Add curry leaves, dry chillies, and fry for another 10-15 seconds.
• Add ginger, garlic, green chillies, and onions.
• Continue frying while stirring occasionally. Fry till the onions are tender.
• Add the mutton pieces and salt, and mix well.
• Close the lid, and let it cook on a low flame for 45 minutes. Stir occasionally.
• We can freshly prepare coconut milk while the mutton is cooking. Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.
• After 45 minutes, check the mutton pieces, and cook for more time if required.
• Add 1 teaspoon coriander powder, 1/2 teaspoon chilli powder (you can add 1 full teaspoon of chilli power if you want the curry to be hot).
• Now add the second extract (thin coconut milk).
• Mix well, and reduce on a low flame.
• Cook and reduce till most of the gravy disappear. Add 1/2 teaspoon of garam masala (check out the cooking tips).
• Now add the first extract (thick coconut milk). Mix well, and cook for a few minutes on low flame. Do NOT boil it. Add more salt if required. Switch off as soon as the curry starts to boil.
• Serve hot with rice. Serving suggestion - Use Kerala boiled rice for an authentic combination.

KERALA LAMB CURRY

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.

KERALA LAMB CURRY WITH COCONUT MILK

Steps:

• 1. Prepare the coconut milk. Then, in a food processor, process together the onion, ginger, garlic, cilantro, curry leaves, and green chili peppers until minced. Add the tomato, 1 teaspoon garam masala, cayenne pepper, turmeric, salt, and asafoetida, and process again to make a smooth paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, cardamom pods, and black peppercorns, if using, about 1 minute. Add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.3. Add the lamb and cook, turning, until browned, about 15 minutes. Add the processed paste and continue to cook, over moderately heat for the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned and traces of oil are visible on the sides of the pan, about 15 minutes.4. Add the water, cover the pan, and simmer until the lamb is tender and the sauce is as thick or thin as you desire, 30 seconds to 40 minutes. When the lamb is tender, add the coconut milk and simmer about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.