Name: Ginger-Lamb Coconut Milk Curry
Yield: Serves 5 to 6
Cuisine: Asia
Ingredients: 6 green cayenne chiles, slit lengthwise and seeded; 1 teaspoon minced garlic or garlic mashed to a paste; 1 teaspoon salt; 2 tablespoons coconut oil, raw sesame oil, or vegetable oil; 1 pound boneless lamb; 1 tablespoon minced ginger or ginger mashed to a paste; About ¼ cup coriander leaves or minced mint leaves; ½ teaspoon cayenne; 1 or 2 limes, cut into wedges; 1 teaspoon coriander seeds, toasted and ground; One 1-inch piece cinnamon or cassia stick; 1½ cups canned or fresh coconut milk, with ½ cup of the thickest milk set aside (see Note); 1 cup water; 4 green cardamom pods; 2 cups coarsely chopped onions; 2 teaspoons minced ginger or ginger mashed to a paste; ½ teaspoon turmeric

Preparation info

Serves
5 to 6

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

This is a good example of a Muslim curry from southern India. It’s flavored with the classic Moghul spicing of cinnamon, cloves, and cardamom, but softened and enriched with coconut milk, a very southern ingredient. Make this with tender lamb or with goat. There’s plenty of sauce here, so serve the dish with lots of rice.

Ingredients

1 pound boneless lamb

Method

Trim the lamb of excess fat, cut into I-inch pieces, and set aside in a large bowl.

Combine all the marinade ingredients in a small bowl, adding a little water as necessary to make a paste. Add to the meat and mix well to coat the meat. Set aside to marinate for an hour or so (if it’s more convenient, marinate the meat for up to 12 hours, covered and refrigerated).

Heat the oil