Kerala Lamb Curry Recipes

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:

• If you have time you can marinade Lamb with Mixture of yogurt,garlic,ginger,salt,Kashmiri Red chilli powder(or Cayenne) night before or 2-4 hours for more tenderness.(But not necessary).
• In A Large Pot pour vegetable oil,turn stove on to medium high,add chopped onions,cumin seeds,garlic,ginger,bay leaves,cinnamon sticks, cloves.Saute onions until golden translucent about 6-8 minutes.
• Add Lamb pieces(Meat only,reserving the excess yogurt mixture to be added later) mix so onion mixture is blended together.Cover reduce heat to medium and let meat blend with onion mixture for about 8 minutes.Uncover give a stir ,you will see meat has given out some liquid to mixture.Add 2 tablespoon water to avoid sticking at bottom,if necessary, then add garam Masala,Curry powder,Serrano chopped chillies(Can use 1 1/2 Teaspoon Cayenne Pepper)salt,nutmeg,turmeric powder,coriander powder ,reserved yogurt mixture and mix it well so Lamb pieces are blended with spices and mixture ,cover cook for 8-10 minutes,uncover and mix it well,cover cook for 10-12 minutes.
• Add chopped tomatoes ,cover cook 10 minutes.Add 1-2 cups of water( depending how much gravy you want in the curry,when finished cooking,it will be reduced to about 1/3 of the water added will be finished curry gravy.)give it a stir taste gravy, add salt or Cayenne if needed,cover it 3/4 way bring heat to little over medium cook for 40-45 minutes.
• Give it a stir add cilantro,bring heat to medium low, cook another 5 minutes covered.You can add boiled eggs cut into halves,length wise,5 minutes before serving covered in gravy(OPTIONAL).
• Serve it hot with one or more of the following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will be submitted to food.com shortly)With side of Raw sliced onions(Sprinkle vinegar if you do not like raw),or sliced onions and chopped cucumbers, Mint or cilantro yogurt Sauce(Raita-recipe will be submitted shortly).

Steps:

• Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
• Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

Steps:

• Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
• When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
• Stir in the ginger paste, garlic, chile pepper, and lamb.
• Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
• Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
• Add diced tomatoes, and cook for 5 minutes, stirring frequently.
• Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
• Lower heat.
• Whisk the yogurt with a fork; and add to the pot slowly.
• Then cook until meat is done to your liking and sauce is thickened.
• Garnish with cilantro leaves.
• Serve with steamed basmati rice, or hot Indian breads, such as Naan.

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.