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KERALA LAMB IN COCONUT MILK - VERY HOT
If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY
This recipe was donated by the curryholic. Brian Fulton
Ingredients
- 1 1/2lb tender lamb.
- 30-fl ozs coconut milk. (1 1/2pts)
- 12 green chillies.
- 1 lemon.
- 1 tablespoon ghee.
- 1 tablespoon butter.
- 1 tablespoon flour.
- Salt to taste.
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- 8ozs very small potatoes.
- 2 inch piece root ginger.
- 1 sprig curry leaves.
- 6 cloves.
- 6 green cardamoms
- 1 stick cinnamon.
- 4 large onions.
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Method
- Dissolve the coconut cream into 1 ½ pints hot water and stir until dissolved.
- Slice the onion finely. Heat the ghee in a large saucepan and fry the sliced onion, cloves, cardamom and cinnamon until brown.
- Stir in ½ of the coconut milk mixture and bring to the boil over a medium heat. Cut the meat into 1-½ inch pieces. Add the meat to the boiling coconut milk. Stir in salt to taste, cover the saucepan and let the contents simmer on a low heat.
- Boil the potatoes and peel them. Split the chillies lengthways. Divide the remaining onions into 4 pieces each. Grate the ginger finely.
- When the meat is almost tender add the quartered onions, chillies and ginger and continue cooking until tender. Add the boiled potatoes.
- Mix the flour into the remaining coconut milk and add this mixture to the curry.
- As soon as the gravy thickens, remove from the heat.
- Stir in the butter, juice of lemon and curry leaves. Mix gently and serve hot with breads, dhall, pilaff rice and plenty of chilled elephant beer!!!!
