Coconut Lamb Curry with Spices — Kerala Lamb Curry
A South Indian lamb curry slow-simmered in a coconut-milk gravy with curry leaves, fennel, and roasted spice paste.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Toast 2 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, and 4 dried red chillies in a dry skillet over medium heat for 90 seconds until fragrant. Cool 1 minute, then grind to coarse powder. Thinly slice 8 shallots, mince ginger-garlic paste, slit 2 green chillies, and finely chop 2 small tomatoes.
Bloom
Heat 4 tbsp coconut oil in a heavy saucepan over medium heat. Add 24 fresh curry leaves, let crackle 10 seconds. Add sliced shallots, cook 5 minutes stirring, until edges brown and crisp. Stir in ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, 2 tsp kashmiri chilli powder, 1 tsp turmeric, and 1 tsp salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges. Add lamb pieces and ground spice powder, stir 3 minutes on medium-high until lamb edges colour and masala darkens.
Braise
Pour 400ml hot water into the pan, stir, cover, and reduce heat to low. Simmer 35 minutes stirring once, until lamb is fork-tender and gravy reduces slightly.
Simmer
Uncover, pour in 1 1/4 cup full-fat coconut milk, and simmer 5 minutes on low stirring once, until gravy is glossy and slightly thickened—do not boil hard. Stir in 1 tsp garam masala off the heat, then rest covered 2 minutes.
Plate
Transfer curry to a serving bowl, garnish with 2 tbsp fresh chopped coriander. Serve with appam, Kerala matta rice, or paratha, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.