4 Hour Malabar Rump Recipe

Prepare whole spices and paste

Dry-toast cinnamon, cardamom pods, cloves, fennel, coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds and dried red chilies in a skillet over medium heat until aromatic (1–2 minutes). Remove and grind to a coarse powder in a spice grinder or mortar. Separately, blend peeled ginger and garlic with 2 tablespoons water to a smooth paste. Finely chop one onion and one tomato for later; reserve remaining whole spices.

Brown the lamb

Pat lamb rump dry and rub with 1 tsp salt and 1/4 tsp turmeric. Heat 2 tbs coconut oil in a heavy-bottomed Dutch oven or deep saucepan over medium-high heat. Sear the lamb on all sides until well-browned (4–6 minutes). Remove lamb and set aside.

Build the Malabar base

In the same pot, add 1 tbs oil if needed. Add mustard seeds and let them crackle, then add curry leaves, bay leaves, star anise and the remaining whole spice pieces (cinnamon, cardamom, cloves). Sauté briefly, then add sliced onions and a pinch of salt. Cook until soft and starting to brown (6–8 minutes). Add the ginger-garlic paste and cook until raw smell dissipates (2–3 minutes). Stir in ground toasted spice mix, turmeric powder and red chili powder; cook 1 minute to bloom the spices.

Simmer low and slow

Add chopped tomatoes and cook down until they break apart and oil separates (5–7 minutes). Add the seared lamb rump back to the pot, add tamarind paste, remaining 1 tsp salt and pour in 1.2 liters water (enough to mostly submerge the rump). Bring to a gentle simmer, then lower heat to the lowest setting so the liquid barely simmers. Cover partially and cook gently for 3.5 to 4 hours, turning the meat every 45–60 minutes and checking liquid level. If liquid reduces too much, add hot water to maintain a shallow braising liquid. The meat should be fork-tender and aromatic.

Finish the lamb

When the lamb is tender, remove the rump to a tray and keep warm. Increase heat and reduce the braising liquid until slightly thickened (5–10 minutes) to concentrate flavors. Taste and adjust salt. If desired, shred or slice the rump across the grain and return to the reduced sauce to coat. Garnish with chopped cilantro and additional curry leaves. Serve with lime wedges.

Blanch or steam the green beans for 4–5 minutes until crisp-tender. Drain and set aside.

Heat 2 tbs coconut oil in a wide skillet over medium heat. Add mustard seeds and urad dal; when mustard seeds pop and dal turns pale golden (30–45 seconds), add sliced shallots, chopped green chili and curry leaves. Sauté until shallots are soft and translucent (3–4 minutes).

Add turmeric and the blanched green beans. Stir to combine and cook 2–3 minutes so flavors marry. Add grated coconut and salt; toss for another 2 minutes until coconut is warmed through and evenly distributed. Squeeze half a lime (optional) and give a final toss. Keep warm until serving.

Place potatoes in a pot, cover with cold salted water and bring to a boil. Cook until just tender when pierced with a knife (12–15 minutes depending on size). Drain and let cool slightly.

Preheat oven to 200°C (400°F) or heat a heavy skillet. Lightly crush each potato with the bottom of a glass or a potato masher to about 1.5 cm thickness, keeping them in one piece.

In a large ovenproof tray or skillet, heat oil over medium heat. Add mustard seeds and urad dal; when they sputter and dal turns golden, add curry leaves and chopped garlic. Sauté 30 seconds, then add crushed potatoes in a single layer. Sprinkle turmeric, red chili powder and salt over potatoes. Cook undisturbed 3–4 minutes to get a crisp base, then flip or press to crisp the other side for another 3–4 minutes. If using oven, roast 10–12 minutes until golden-crisp.

Remove from heat, sprinkle chopped cilantro and gently toss or press so potatoes pick up the masala flavors. Serve immediately alongside the Malabar lamb and thoran.