Snapguide

How to cook keralan lamb curry

This is a simple & beautiful peppery curry. Prepare this with water or stock. For a little decadence add thin coconut milk or coconut cream for a heavenly finish. Go ahead-make your mark.....

59
STEPS
INGREDIENTS
Start with placing diced lamb with a little fat for flavor in a pressure cooker or slow cooker. Use keralan garam masala. You can make this by dry roasting 50g fennel seeds. Keep it aside. Dry roast

Start with placing diced lamb with a little fat for flavor in a pressure cooker or slow cooker. Use keralan garam masala. You can make this by dry roasting 50g fennel seeds. Keep it aside. Dry roast

2 unopened cardamom pods, 5 cloves,1inch cinnamon and 1/2tspn mace. Later grind all these with the open cardamom. Measure 1tspn of this for the marinade and store the rest in a dry clean jar.

2 unopened cardamom pods, 5 cloves,1inch cinnamon and 1/2tspn mace. Later grind all these with the open cardamom. Measure 1tspn of this for the marinade and store the rest in a dry clean jar.

Now add the marinade the lamb for 30mins based on the list of supply. Cook it in a pressure cooker or slow cooker. Add some water or stock if preferred

Now add the marinade the lamb for 30mins based on the list of supply. Cook it in a pressure cooker or slow cooker. Add some water or stock if preferred

Heat a pan with coconut oil. Fry the onion till golden

Heat a pan with coconut oil. Fry the onion till golden

Add the curry leaves

Add the curry leaves

Stir through. It will be fragrant

Stir through. It will be fragrant

Add the garlic paste. Cook well

Add the garlic paste. Cook well

Now add the diced tomatoes

Now add the diced tomatoes

Cook the mixture down till caramalized and fragrant

Cook the mixture down till caramalized and fragrant

Add the cooked mixture to the lamb and cook some more

Add the cooked mixture to the lamb and cook some more

Adjust the curry for seasoning. If you like add the coconut milk and allow to cook for 10 mins. Serve the tender lamb/mutton with plain rice,appam,chapati or poori. Garnish with coriander leaves.

  • 1.0kg Lamb or mutton
  • Marinade
  • 2.0tsp Coriander powder
  • 1.0tsp Chilli powder
  • 1.0tsp Turmeric powder
  • 10.0 Cloves garlic
  • 1.0in Ginger
  • 1.0tsp Keralan garam masala
  • 0.0tsp Ground black pepper
  • 2.0Tbsp Greek yoghurt
  • 1.0tsp Salt
  • Curry Base
  • 3.0Tbsp Coconut oil
  • 2.0 Large brown onion
  • 1.0 Large red onion
  • 1.0tsp Garlic paste
  • 3.0 Diced tomato
  • Handful of curry leaves
  • 0.0c Water
  • Optional
  • Light coconut milk