Lamb Recipes - Kerala Lamb in Coconut Milk

Ingredients

• 1 coconut, grated (shredded)

• 1.5/2 1/2 pts/6 cups hot water

• 4 onions

• 5ml/1 tbsp ghee

• 5 cloves

• 5 cardamom pods

• 1 cinnamon stick

• 675h/1 1/2 lb lamb, cubed

• salt

• 10 green chilies, split

• 5cm/1 in ginger root, grated

• 225g/8 oz small potatoes, boiled and peeled

• 5ml/1 tbsp plain flour

• 15ml/1 tbsp butter

• juice of 1 lemon

• 15ml/1 tbsp chopped fresh curry leaves

---

Method:

1. Pour 300ml/1/2 pt/1 1/4 cups of boiling water over the coconut then squeeze out the coconut milk. Add the remaining hot water to the coconut and leave to cool. When cool. strain and squeeze out the liquid. Slice 1 onion and quarter the remainder.

2. Heat the ghee and fry the sliced onion, cloves, cardamom and cinnamon until browned. Add the thin coconut milk and bring to the boil. Add the meat and salt cover and simmer over a low heat for about 30 minutes until the meat is almost tender.

3. Add the remaining onions, the chilies and ginger and simmer until tender. Add the potatoes. Mix the flour with the thick coconut milk and add this to the curry.

4. Simmer over a low heat until the sauce thickens. Add the butte, lemon juice and curry leaves and mix together well. Serve hot with idlis.