Kerala Spiced Lamb Curry with Coconut
Indulge in the vibrant flavors of Kerala with this delectable Spiced Lamb Curry, infused with rich spices and the aromatic essence of fresh coconut. This dish transports you straight to the heart of South India, with a harmonious blend of roasted spices, tender lamb, and a luscious sauce that dances on your palate. The fresh coconut adds a delightful texture and sweetness, making each bite an exquisite experience. Perfect for gatherings or a comforting family meal, this curry celebrates the artistry of Indian cuisine while delivering a punch of flavor that will leave you craving more. Don't shy away from its lengthy ingredient list; each one plays a crucial role in crafting a dish that's steeped in tradition and culinary excellence. Serve with fluffy rice or warm naan, and enjoy this taste of paradise.
N/A
Servings
400
Calories
22
Ingredients
Ingredients
Cinnamon stick
1 inch (whole)
Cloves
10-15 (whole)
Coriander seeds
3 tablespoons (whole)
Dried hot red chili peppers
4-6 (whole, to taste)
Black peppercorns
1 tablespoon (whole)
Cumin seed
1/2 teaspoon (whole)
Fennel seeds
1 1/2 teaspoons (whole)
Green cardamom pods
6 (whole)
Vegetable oil
3-4 tablespoons (for cooking)
Fresh coconut
5 ounces (cut into thin slices or grated)
Ground turmeric
1/4 teaspoon (ground)
Salt
1 teaspoon (to taste)
Brown mustard seeds
1 teaspoon (for tempering)
Fresh curry leaves
40 (whole)
Shallots or white onions
5 ounces (chopped)
Fresh ginger
1 inch (peeled and finely sliced)
Garlic
3 cloves (peeled and finely chopped)
Boneless lamb shoulder
2 1/4 lbs (cut into 1/2 inch dice)
White wine vinegar
2 tablespoons (liquid)
Optional split Urad Dal
1 teaspoon (with or without skin)
Additional shallots or onions
2 ounces (chopped)
Additional fresh curry leaves
20 (whole)
Instructions
1
Begin by preparing the spice powder. In a medium skillet over medium heat, dry roast the cinnamon stick, cloves, coriander seeds, dried red chilies, black peppercorns, cumin seed, fennel seeds, and green cardamom pods. Stir often for 1-2 minutes until the spices are fragrant and toasted. Remove from heat, allow to cool briefly, and then grind the mixture into a fine powder using a clean coffee grinder. Set aside.
2
If you are using fresh coconut, either grate it or cut it into 1/4 to 1/2 inch dice. Wipe the skillet clean, return it to medium heat, and add 1 tablespoon of vegetable oil. Once hot, add the coconut pieces along with the turmeric and 1/2 teaspoon of salt. Stir-fry for 3-4 minutes until the coconut is lightly toasted. Set aside.
3
In a large, preferably non-stick pan, heat 2-3 tablespoons of vegetable oil over medium-high heat. Add the mustard seeds, stirring for a few seconds until they begin to pop.
4
Quickly add the fresh curry leaves, shallots, ginger, and garlic, sautéing for 3-4 minutes until the shallots turn golden brown.
5
Add the diced lamb and the roasted spice powder to the pan, stirring well to coat the meat with the spices.
6
Incorporate the toasted coconut, the remaining 1/2 teaspoon of salt, vinegar, and 2 1/2 to 3 cups of water. Bring the mixture to a boil, then cover and reduce to low heat, simmering for 50 minutes to 1 hour, or until the lamb is tender.
7
Remove the lid and increase the heat, cooking for an additional 10-15 minutes to thicken the sauce so it clings to the meat.
8
For the tempering, heat the remaining tablespoon of oil in a small skillet over medium heat. Add the optional urad dal and mustard seeds, stirring until the mustard seeds pop. Add the diced shallots and curry leaves, then stir-fry until the shallots are golden brown.
9
Combine this tempering mixture with the cooked lamb curry, stirring well to mix. Remove from heat and serve warm with rice or naan, enjoying the rich, complex flavors of this Kerala delight.
Nutrition Information
26.7g
Fat
16.7g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Kerala Spiced Lamb Curry with Coconut?
It is a traditional South Indian dish that features tender lamb cooked in a rich, aromatic sauce made with roasted spices and fresh coconut.
What cut of lamb is best for this recipe?
The recipe recommends using 2 1/4 lbs of boneless lamb shoulder, cut into 1/2 inch dice for the best results.
How do I make the homemade spice powder?
Dry roast cinnamon, cloves, coriander seeds, dried red chilies, peppercorns, cumin, fennel, and cardamom in a skillet until fragrant, then grind into a fine powder.
How long does it take to cook the lamb?
The lamb should simmer covered on low heat for 50 minutes to 1 hour, or until it becomes tender.
What is the purpose of fresh coconut in this curry?
Fresh coconut adds a delightful texture, a hint of sweetness, and authentic Kerala flavor to the dish.
Can I use onions instead of shallots?
Yes, you can use 5 ounces of chopped white onions as a substitute for shallots in the main curry base.
How do I prepare the fresh coconut?
The coconut should be cut into thin slices or grated, then stir-fried with turmeric and salt until lightly toasted.
What is the calorie count for this dish?
Each serving contains approximately 400 calories.
Is this lamb curry high in protein?
Yes, the dish provides approximately 30g of protein per serving.
What are the suggested serving sides?
This curry is best enjoyed with fluffy rice or warm naan bread.
What is tempering in this recipe?
Tempering is a final step where mustard seeds, shallots, and curry leaves are fried in oil and added to the curry to enhance its aroma and flavor.
How many ingredients are needed for this recipe?
There are 22 ingredients in total, including various whole spices, aromatics, and the lamb.
What is the role of vinegar in the curry?
White wine vinegar adds a necessary acidity that balances the richness of the coconut and the heat of the spices.
How do I thicken the curry sauce?
After the lamb is tender, remove the lid and increase the heat for 10-15 minutes to allow the sauce to reduce and cling to the meat.
What are the primary spices used?
Key spices include cinnamon, cloves, coriander, cumin, fennel, cardamom, and black peppercorns.
How do I start the cooking process?
Begin by dry roasting the whole spices and grinding them into a fine powder before preparing the coconut and aromatics.
Are curry leaves necessary?
Yes, curry leaves are essential for the authentic herbal aroma that defines Kerala cuisine.
What type of oil should be used?
The recipe calls for 3-4 tablespoons of vegetable oil for cooking and tempering.
How much fat is in one serving?
There is approximately 26.7g of fat per serving.
Is the spice powder spicy?
The spice level can be adjusted by varying the amount of dried hot red chili peppers used (the recipe suggests 4-6).
What is Urad Dal and do I need it?
Urad Dal is a type of split lentil used in the tempering for crunch; it is listed as optional in this recipe.
How do I prepare the ginger and garlic?
The ginger should be peeled and finely sliced, while the garlic should be peeled and finely chopped.
What is the carbohydrate content?
There are approximately 16.7g of carbohydrates per serving.
When do I add the mustard seeds?
Mustard seeds are added twice: first at the beginning of the main cooking and again during the final tempering step.
Can I use ground spices instead of whole?
While whole spices are preferred for roasting to get maximum flavor, you can use pre-ground versions in a pinch, though the taste may be less vibrant.
What does turmeric add to the dish?
Turmeric provides a warm, earthy flavor and gives the toasted coconut and curry a beautiful golden color.
How much water is needed for simmering?
You will need between 2 1/2 to 3 cups of water to simmer the lamb until tender.
Is this recipe suitable for slow cooking?
While written for stovetop, the simmering stage could be adapted for a slow cooker once the initial sautéing and spice roasting are done.
What kind of vinegar is recommended?
The recipe specifically calls for 2 tablespoons of white wine vinegar.
How should the lamb be diced?
The boneless lamb shoulder should be cut into 1/2 inch dice to ensure it cooks evenly and absorbs the flavors.