Kerala lamb curry with coconut milk Recipe

Ready to eat: 1 hour 20 min
Nia Bennett | Aug, 29 2018

This traditional Kerala lamb curry with coconut milk is smooth and comforting. It is a perfect lamb recipe for almost all curry lovers. If you've never had a traditional Kerala lamb curry with coconut milk, this one is definitely worth cooking in your kitchen.

What I love about this lamb curry is how much the flavours remind me of being a little girl enjoying Kerala sunshine during every summer holiday I can remember. It's nostalgic, full of freshness and an amalgamation of spices which still lingers in my kitchen every time I cook this lamb curry in my home in England. You can make this with mutton or lamb, with or without bone but this traditional Kerala lamb curry with rich coconut creaminess was a quick recipe made for friends and for ease this uses boneless meat. Typically it's the meat on the bone that adds that extra magic to the flavour of the curry. However, the denseness of the coconut milk and potatoes just adds that extra romance to the flavour of this traditional Kerala lamb curry recipe.

Ingredients

Serves: 4

  • 1 tbsp coriander seeds
  • 1.5 tsp fennel
  • 1 tsp fenugreek seeds
  • 1 tsp cumin
  • 6 black peppercorns
  • Small cinnamon stick
  • 4 cloves
  • 500gm lamb
  • 2 potatoes
  • 2 large onions
  • 3 medium tomatoes
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 1 teaspoon chopped chillies
  • Water 500ml
  • Coconut milk
  • Oil/ghee
  • Salt to taste

Method

Prep: 10 min > Cook: 1 hour 10 min > Ready to eat: 1 hour 20 min

  1. The first and most important step to make a traditional Kerala lamb curry is the spice blend. Start by dry roasting the spices and blend it in a spice blender or mortar and pestle till it is smooth. Once the spices are ready, set it aside.
  2. In a separate pan, add oil, onions, tomatoes, chillies, ginger, garlic, turmeric, ground masala and salt - cook for ten to fifteen minutes or till the oil starts separating.