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 Kerala Lamb Curry 
  • 600 grams Boneless lamb
  • 12 Cardamoms (green)
  • 1 teaspoon Peppercorns
  • 10 Shallots
  • 3 Chopped onions
  • 1 inch Chopped ginger
  • 6 Chopped garlic
  • 1 teaspoon Turmeric powder
  • 2 Chopped tomatoes
  • 6 Dried chillies
  • 1 teaspoon Mustard seeds
  • 3/4 cup Water
  • 1 tablespoon Chopped coriander leaves
  • 2 tablespoons Oil
  • 2 Chopped green chillies
  • 1/2 teaspoon Salt
Make a masala paste by grinding together these ingredients: the onions, ginger, garlic, turmeric (use fresh if you can find it, or use 1 tsp powder), tomatoes, dried chillies broken and soaked to soften, green chillies, 6 green cardamom pods, mustard seeds, 1/2 tsp black peppercorns. Process or blend to make a paste and keep aside.

Clean and cut the meat into bite sized pieces.

Heat oil and fry 6 green cardamoms and 1/2 tsp peppercorns for 2 minutes. Add the shallots and saute until they turn golden brown. Put in the meat and saute with the masala on low heat for 10-15 mins. Add salt and water, cover the pan and cook gently until the meat is tender.

Garnish with the coriander leaf and serve with Appam.

Other Details
Serves: 4 Time: 50 mins.

Rating: Not rated yet.

Category: Main Course | State: Kerala | Submitted by: System


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