Kerala Lamb Curry With Coconut Milk Recipes

KERALA STYLE MUTTON CURRY (NAADAN MUTTON/LAMB/GOAT CURRY)

Steps:

• Let's start by prepping the ingredients. Thinly slice onions and shallots. Slit the green chillies lengthwise. Crush or chop ginger and garlic.
• Wash and drain the mutton pieces. Add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 teaspoon coriander powder. Mix well, and let it sit for 15 minutes and absorb the flavours.
• Now add mustard seeds, and let them splutter.
• In a deep bottom pan/pot heat 3 1/2 tablespoons of coconut oil. Fry shallots till they start turning brown.
• Add curry leaves, dry chillies, and fry for another 10-15 seconds.
• Add ginger, garlic, green chillies, and onions.
• Continue frying while stirring occasionally. Fry till the onions are tender.
• Add the mutton pieces and salt, and mix well.
• Close the lid, and let it cook on a low flame for 45 minutes. Stir occasionally.
• We can freshly prepare coconut milk while the mutton is cooking. Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.
• After 45 minutes, check the mutton pieces, and cook for more time if required.
• Add 1 teaspoon coriander powder, 1/2 teaspoon chilli powder (you can add 1 full teaspoon of chilli power if you want the curry to be hot).
• Now add the second extract (thin coconut milk).
• Mix well, and reduce on a low flame.
• Cook and reduce till most of the gravy disappear. Add 1/2 teaspoon of garam masala (check out the cooking tips).
• Now add the first extract (thick coconut milk). Mix well, and cook for a few minutes on low flame. Do NOT boil it. Add more salt if required. Switch off as soon as the curry starts to boil.
• Serve hot with rice. Serving suggestion - Use Kerala boiled rice for an authentic combination.

KERALA SHRIMP CURRY

Steps:

• Rinse shrimp. Place in a medium bowl, add turmeric, chili power, salt and lime juice; stir well and set aside to marinate.
• Meanwhile, chope tamarind pulp coarsely and place in a bowl. Pour in boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes.
• In a medium heavy-bottomed saucepan or wok, heat oil over medium heat. Add onion and cook, stirring frequently, until a pale golden colour - about 8 to 10 minutes.
• Increase heat to medium-high. Add mustard seeds (they may pop or sputter) and cook for 30 seconds. Add funugreek seeds and tomatoes and stir well. Add garlic, ginger, green chiles, curry leaves, turmeric, coriander and red chile powder. Cook, stirring for 1 to 2 minutes, then add coconut milk and a pinch of salt. Reduce heat and simmer, uncovered for about 10 minutes.
• Meanwhile strain tamarind mixture through a sieve into a clean bowl. Using a wooden spoon, press tamarind pulp against mesh of sieve to extract as much liquid as possible. Set aside liquid and discard pulp.
• Stir 3 T of the tamarind liquid into simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid and/or salt.
• Shortly before you wish to serve, add shrimp and any remaining marinade to curry and cook until shrimp has just changed colour, about 3 minutes.
• Garnish with chopped coriander and serve with plain rice and lime wedges.