Kerala Lamb Curry
This one is for lovers of curry, more specifically, those who crave south indian cuisine. I ate this recently in india and thought i was in heaven. Don't be put off by the long list of ingredients. It is really very easy. However, please do not make substitutions if at all possible, as the taste just won't be the same. It is important to use fresh curry leaves, as in the dried form they are quite tasteless (i buy them fresh, then store them in the freezer). The coconut is optional, but i cannot imagine this dish without it, and unfortunately, dried coconut just won't do. Sometimes i buy frozen freshly grated coconut and store it in the freezer, otherwise you can buy a fresh coconut. you will notice ingredients for 'tempering'. Tempering is the final seasoning of your masterpiece. It involves heating a little oil to which a selection of small amounts of mustard seeds, cumin seeds, black gram dhal, curry leaves, asafetida or other spices, are added. The result is an undeniably indian f
Steps
To make the spice powder , dry roast the spices in a medium-sized skillet , over medium heat , and stir and toss them around for 1-2 minutes , or until they begin to look toasted and release their aromas.
Immediately remove from heat and place the spices in a clean coffee grinder , and when cooled slightly , grind to a fine powder , then set aside.
If you choose not to grate the coconut , cut the thinly sliced coconut flesh into - inch dice.
Next , wipe out the skillet with a paper towel , return to medium heat , and add 1 tablespoon of vegetable oil.
When hot , add the diced coconut , the turmeric and teaspoon of salt , stir-fry for 3-4 minutes , or until the coconut is toasted , then set aside.
Heat 2-3 tablespoons vegetable oil in a large pan , preferably non-stick , over medium to high heat.
Add 1 teaspoon mustard seeds , and stir a few seconds until they pop.
Add 20 fresh curry leaves , 3 oz shallots , and all the ginger and garlic , and saute , stirring , for 3-4 minutes.
Ingredients
cinnamon stick, cloves, coriander seeds, dried hot red chili peppers, black peppercorns, cumin seed, fennel seeds, green cardamom pods, vegetable oil, fresh coconut, ground turmeric, salt, brown mustard seeds, curry leaves, shallots, fresh ginger, garlic, boneless lamb shoulder, white wine vinegar, urad dal