Best 2 Kerala Lamb Curry With Coconut Milk Recipes

KERALA EGG AND POTATO CURRY WITH COCONUT MILK

Steps:

• 1. Prepare the onion paste and coconut milk. Then place the eggs in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, then shell them and cut in half lengthwise.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, cumin, paprika, turmeric, and salt and stir about 30 seconds. Then add the onion paste and the potatoes and cook over medium heat, stirring to roast the potatoes, about 5 minutes.3. Add the coconut milk and cook about 5 more minutes. Then mix in 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sauce thick, 10 to 15 minutes. (Add the remaining 1/2 cup water if the sauce is too thick before the potatoes are done.)4. Mix in the fenugreek leaves and cilantro, then carefully add the halved eggs and simmer about 5 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

KERALA LAMB CURRY WITH COCONUT MILK

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.