Kerala Lamb Curry Recipe

(aatirachi)

Ingredients

600 g	Boneless lamb, cubed
180 ml	Water
9 stalks	Shallots
1/2 tsp	Black peppercorns
2 tbsp	Cooking oil
1/2 tsp	Salt
6 pieces	Green cardamom pods, bruised
-	Fresh coriander leaves to garnish (cilantro)
Masala
3 pieces	Onions, chopped
2 cm	Ginger, chopped
5 cloves	Garlic, chopped
1/2 cm	Fresh turmeric or 1/2 tsp turmeric powder
2 pieces	Ripe tomatoes, chopped
6 pieces	Dried chilies, broken and soaked to soften
2 pieces	Green chilies, chopped
6 pieces	Green cardamom pods
1 tsp	Black mustard seeds
1/2 tsp	Black peppercorns

Method :

Process the masala ingredients to make a paste and set aside.
Heat oil in wok or pan and fry the cardamom pods and peppercorns for approx. 1 minute or until fragrant, then add shallots and saute until they turn golden brown.
Add the lamb cubes and saute until brown, then add the masala paste and saute over low heat for approx. 10 minutes.
Add salt and water , cover the pan and cook gently until lamb is tender.
Garnish with coriander leaves and serve with rice or any form of bread.

Asian Melting Pot

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