Kerala Lamb Curry
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| Ingredients |
- 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
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- 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
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| Method |
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.
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Other Details |
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Serves: 4
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Time: 50 mins.
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Category: Main Course | State: Kerala | Submitted by: System
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