Kerala Lamb in Coconut
An authentic hot curry from Kerala (South
30-fl ozs coconut milk. (1 1/2pts)
12 green chillies
1 tablespoon ghee
1 tablespoon butter
1 tablespoon flour
Salt to taste
8ozs very small potatoes
2 inch piece root ginger
1 sprig curry leaves
6 green cardamoms
1 stick cinnamon
4 large onions
Dissolve the coconut cream into 1 ½ pints hot water and
stir until dissolved.
Slice the onion finely. Heat the ghee in a large saucepan
and fry the sliced onion, cloves, cardamom and cinnamon
Stir in ½ of the coconut milk mixture and bring to the boil
over a medium heat. Cut the meat into 1-½ inch pieces. Add
the meat to the boiling coconut milk. Stir in salt to
taste, cover the saucepan and let the contents simmer on a
Boil the potatoes and peel them. Split the chillies
lengthways. Divide the remaining onions into 4 pieces each.
Grate the ginger finely.
When the meat is almost tender add the quartered onions,
chillies and ginger and continue cooking until tender. Add
the boiled potatoes.
Mix the flour into the remaining coconut milk and add this
mixture to the curry.
As soon as the gravy thickens, remove from the
Stir in the butter, juice of lemon and curry leaves. Mix
gently and serve hot with breads, dhall, pilao rice and
plenty of chilled elephant
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