Kerala Lamb

This is a restaurant speciality, formously known as Malabar Mutton Curry, cooked all over southern India in Malabari restaurants. Muslims in Calicut are very found of this dish, as it is easy to cook and has extraordinary taste. The roasted coconut base and peppercorn flavour are typical of Keralan cooking.
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Kerala Lamb

Source: curry

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Serves 4

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100 grams freshly grated coconut or desiccated coconut

2.5 cm piece fresh root ginger, sliced

3 garlic cloves, chopped

2.5 cm cinnamon stick

3 cloves

2 bay leaves

10 curry leaves

5 black peppercorns

3 tablespoons vegetable oil

200 grams shallots, chopped

1 tablepsoon ground coriander

1/2 teaspoon ground tumeric

1/2 teapsoon chilli powder

salt

500g boned lamb, cut into cubes

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

10 curry leaves

2 green chilies, slit lengthwise

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First make the spice paste. Roast the coconut with the ginger, galic, cinnamon stick, cloves, bay leaves, curry leaves and ppercorns in a dry pan until the coconut is browned. All to cool, then grind in a food rprocessor, gradually adding 250 ml water to make a fine paste.
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Heat the 3 tablespoons of oil in a frying pan, add the shallots and fry for 5 minutes or until soft. Add the spice paste, the ground coriander, turmeric, chili powder, some salt and 400 ml of water. Bring to the boil. Add the lamb, then reduce the heat and cook, covered, for 30 minutes or until the lab is well cooked.
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Now prepare the tempering mixture. In a seperate frying pan, heat the oil and the mustard seeds. Once they start popping, add the curry leaves and green chillies. Stir-fry for 1 minute.
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Pour the tempering mixture over the lamb curry and continue cooking for about 10 minutes or until the curry is very dry and thick. Serve hot.