Kerala Lamb Curry

Recipe by Daydream
READY IN: 2hrs 15mins




  • 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.