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New! Malabar Lamb Curry Recipe

Name: Anjappar Indian Cuisines New! Malabar Lamb Curry Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg boneless lamb, cut into 1–1.5 inch cubes; 1 cups plain yogurt; 2 tbs ginger-garlic paste; 1 tsp turmeric powder; 1.5 tsp salt; 1 cups coconut (fresh or desiccated); 6 oz shallots (or small yellow onion), roughly chopped; 2 units green chilies (adjust to heat preference); 1 inch fresh ginger, roughly chopped; 4 units garlic cloves; 1 tbs coriander seeds, dry roasted; 1 tsp cumin seeds, dry roasted; 1 tsp black peppercorns, dry roasted; 0.25 tsp fenugreek seeds (optional, toasted lightly); 0.5 cups water (to grind paste); 3 tbs coconut oil (or neutral oil/ghee); 1 units cinnamon stick; 3 units green cardamom pods; 3 units cloves; 10 leaves curry leaves (fresh if possible); 0.5 tsp mustard seeds; 1 cups onion, thinly sliced; 1 cups tomato, chopped; 1 tsp kashmiri red chili powder (for color); 0.5 tsp hot red chili powder (optional); 2 tsp coriander powder; 0.5 tsp garam masala; 1 tsp salt; 1 cups water or lamb stock (to adjust consistency); 1 cups thick coconut milk

Inspired by Anjappar Indian Cuisine

Time2h

Serves4

Boneless lamb cubes cooked in Kerala style with coconut milk.

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Ingredients

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Marinade

2.2 lb (1 kg) boneless lamb, cut into 1–1.5 inch cubes

1 cups plain yogurt

2 tbs ginger-garlic paste

1 tsp turmeric powder

1 1/2 tsp Celtic sea salt

Spice paste (fresh)

1 cups coconut (fresh or desiccated)

6 oz shallots (or small yellow onion), roughly chopped

2 units green chilies (adjust to heat preference)

1 inch fresh ginger, roughly chopped

4 units Garlic cloves

1 tbs coriander seeds, dry roasted

1 tsp cumin seeds, dry roasted

1 tsp black peppercorns, dry roasted

1/4 tsp fenugreek seeds (optional, toasted lightly)

1/2 cups water (to grind paste)

Curry base & tempering

3 tbs coconut oil (or neutral oil/ghee)

1 units cinnamon stick

3 units green cardamom pods

3 units cloves

10 leaves curry leaves (fresh if possible)

1/2 tsp mustard seeds

1 cups onion, thinly sliced

1 cups Tomato, chopped

1 tsp kashmiri red chili powder (for color)

1/2 tsp hot red chili powder (optional)

2 tsp Coriander powder

1/2 tsp Garam masala

1 tsp Celtic sea salt

1 cups water or lamb stock (to adjust consistency)

1 cups thick coconut milk

1 cups thin/light coconut milk

2 tbs fresh cilantro, chopped (garnish)

4 units lemon wedges (for serving)

Method

Marinade

Marinate lamb

In a large bowl combine lamb cubes, yogurt, ginger-garlic paste, turmeric and 1.5 tsp salt. Mix well so all pieces are coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor and tenderness.

Spice paste (fresh)

Prepare and grind paste

If using fresh coconut, chop coarsely. Lightly toast coriander, cumin and peppercorns in a dry skillet over medium heat until aromatic (about 1–2 minutes). Transfer toasted spices to a blender. Add coconut, chopped shallots, green chilies, ginger, garlic, fenugreek (if using) and 1/2 cup water. Grind to a smooth paste, adding a little more water if necessary to reach a thick but pourable consistency. Set aside.

Curry base & tempering

Temper whole spices

Heat a heavy-bottomed pot or Dutch oven over medium heat. Add coconut oil. When hot, add mustard seeds and let them pop. Add cinnamon, cardamom and cloves and sauté for 20–30 seconds until fragrant. Add curry leaves and fry briefly (10–15 seconds) taking care not to burn them.

Cook onions and tomatoes

Add sliced onions and a pinch of salt. Sauté on medium-low heat until translucent and starting to brown at edges, about 8–10 minutes. Add chopped tomato and cook until softened and oil begins to separate, about 4–5 minutes.

Add powdered spices

Stir in Kashmiri chili powder, hot chili powder (if using), coriander powder and 1 tsp salt. Cook the spices with the onion-tomato mixture for 1–2 minutes to remove raw flavor.

Incorporate ground coconut-spice paste

Add the prepared coconut-spice paste to the pot and mix well. Cook the paste with the onion-tomato base for 4–6 minutes, stirring frequently so it doesn’t stick, until the raw smell is gone and the oil begins to rise from the mixture.

Add marinated lamb and braise

Add the marinated lamb and any juices to the pot. Increase heat to medium-high and sear the lamb pieces for 3–4 minutes, stirring, so they start to brown. Pour in 1 cup water or lamb stock, bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 45–60 minutes until lamb is tender. Stir occasionally and add more water if the curry is getting too thick before the lamb is tender.

Finish with coconut milk

Once lamb is tender, reduce heat to low. Stir in the thin/light coconut milk first and simmer 5 minutes. Then add the thick coconut milk and gently heat for 3–4 minutes—do not boil vigorously after adding thick coconut milk to avoid splitting. Adjust salt and spice level; if the curry is too spicy, a squeeze of lemon or 1/4 tsp sugar can balance flavors.

Final touches

Sprinkle garam masala and chopped cilantro over the curry. Turn off heat and let the curry rest, covered, for 5–10 minutes to let flavors meld. Serve hot with steamed rice, appam, dosa, or flatbreads with lemon wedges on the side.