Best 3 Kerala Lamb Curry With Coconut Milk Recipes
Tantalize your taste buds with a culinary journey to the vibrant state of Kerala, India, renowned for its aromatic and flavorful cuisine. Embark on a delectable expedition into the realm of Kerala lamb curry with coconut milk, a dish that embodies the essence of Keralan gastronomy. This enticing curry showcases tender lamb immersed in a symphony of spices, enveloped in a creamy and rich coconut milk sauce. Prepare to be captivated by the harmonious blend of fiery chilies, fragrant curry leaves, aromatic ginger, and zesty tamarind, all coming together to create a captivating flavor profile. Alongside the star dish, discover a treasure trove of equally enticing recipes that pay homage to Kerala's culinary heritage. Delight in the tangy and refreshing Kerala-style fish curry, where succulent fish meets a vibrant tamarind-based sauce. Experience the harmonious union of spices and coconut in Kerala chicken curry, a dish that showcases the versatility of coconut milk in creating rich and flavorful curries. For a vegetarian indulgence, explore Kerala vegetable curry, a vibrant and colorful dish bursting with fresh vegetables enveloped in a creamy coconut sauce. Each recipe offers a unique glimpse into the diverse culinary landscape of Kerala, promising an unforgettable feast for your senses.
Here are our top 3 tried and tested recipes!
KERALA LAMB CURRY
This one is for lovers of curry, more specifically, those who crave south Indian cuisine. I ate this recently in India and thought I was in heaven. Don't be put off by the long list of ingredients. It is really very easy. However, please do not make substitutions if at all possible, as the taste just won't be the same. It is important to use fresh curry leaves, as in the dried form they are quite tasteless (I buy them fresh, then store them in the freezer). The coconut is optional, but I cannot imagine this dish without it, and unfortunately, dried coconut just won't do. Sometimes I buy frozen freshly grated coconut and store it in the freezer, otherwise you can buy a fresh coconut. You will notice ingredients for 'tempering'. Tempering is the final seasoning of your masterpiece. It involves heating a little oil to which a selection of small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafetida or other spices, are added. The result is an undeniably Indian flavor and aroma. I like to use coconut oil when cooking south Indian cuisine, but any vegetable oil will suffice. Add less chili if you prefer your food not too hot! Adapted from a recipe by Madhur Jaffrey.
Provided by Daydream
Categories Curries
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 943.6, Fat 78.3, SaturatedFat 35.7, Cholesterol 183.7, Sodium 751.8, Carbohydrate 15.7, Fiber 5.6, Sugar 2.6, Protein 45.6
KERALA LAMB CURRY WITH COCONUT MILK
Number Of Ingredients 23
Steps:
- 1. Prepare the coconut milk. Then, in a food processor, process together the onion, ginger, garlic, cilantro, curry leaves, and green chili peppers until minced. Add the tomato, 1 teaspoon garam masala, cayenne pepper, turmeric, salt, and asafoetida, and process again to make a smooth paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, cardamom pods, and black peppercorns, if using, about 1 minute. Add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.3. Add the lamb and cook, turning, until browned, about 15 minutes. Add the processed paste and continue to cook, over moderately heat for the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned and traces of oil are visible on the sides of the pan, about 15 minutes.4. Add the water, cover the pan, and simmer until the lamb is tender and the sauce is as thick or thin as you desire, 30 seconds to 40 minutes. When the lamb is tender, add the coconut milk and simmer about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
LAMB CURRY
Provided by Amanda Hesser
Categories one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes. Repeat with cumin, cooking about 1 minute. Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
- Place oil in a large pan over medium high heat. Add onion and sauté until soft on edges, about 5 minutes, stirring often. Add garlic and ginger, and cook another minute or two. Stir in meat and cook, turning, for 8 to 10 minutes. Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt. Stir. Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes. Fold in scallions, cilantro and a little lemon juice. Serve over Basmati rice.
Tips:
- Use fresh ingredients for the best flavor. If you can, buy your lamb from a local butcher.
- Don't be afraid to adjust the spices to your taste. If you like it spicy, add more chili peppers. If you prefer a milder curry, use less.
- Be patient with the cooking process. The lamb needs to simmer for at least an hour to become tender.
- Serve the curry with rice, naan, or roti. You can also add a side of yogurt or raita.
Conclusion:
Kerala Lamb Curry with Coconut Milk is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and juicy, and the coconut milk adds a creamy and rich flavor. This curry is sure to impress your friends and family.
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