KERALA LAMB CURRY WITH COCONUT MILK
Number Of Ingredients 23
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.
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Jonny G Bi Nanjo
[email protected]This lamb curry was delicious! I made it for a party and everyone loved it. The lamb was so tender and the sauce was flavorful and creamy. I will definitely be making this again.
boyfurious
[email protected]This lamb curry was a bit too spicy for my taste, but it was still very good. The lamb was tender and the sauce was flavorful. I would recommend using less chili powder next time.
Shaheri Bhai
[email protected]OMG! This curry is amazing! The lamb is so tender and the sauce is so flavorful. I love the combination of spices. I will definitely be making this again.
Jouri Mallak
[email protected]This lamb curry was easy to make and so flavorful! I used boneless lamb shoulder and it cooked perfectly in the slow cooker. The sauce was rich and creamy, and the spices were perfectly balanced. I served it with basmati rice and it was a delicious m
Trever Long
[email protected]I made this curry last night and it was a hit with my family! The lamb was so tender and the sauce was flavorful and creamy. I served it with rice and naan bread and it was the perfect meal. I will definitely be making this again.
Sami Mirza
[email protected]This lamb curry was absolutely delicious! The flavors were complex and well-balanced, and the lamb was fall-off-the-bone tender. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again soon.