The chef at the Shalimar Spice Garden in Kerala gave me this recipe for a rich, spicy lamb curry. Curry leaves, coconut and black pepper provide the characteristic Keralan flavours. It improves with reheating so can be made well before you plan to serve it.
First make the spice paste. Cut the garlic and ginger into chunks small enough to fit in a garlic press. Squeeze the juice into a small bowl, mixing in the residue left in the press. Stir in the other spices and the salt.
Put the lamb in a bowl, add the spice paste and turn the meat so it is evenly coated with the paste. Cover with cling film and leave for at least 1 hour or overnight in the fridge.
Put the lamb and the paste in a heavy-based saucepan. Add about
Tip the contents of the pan into a sieve set over a bowl. Pour the liquid back into the pan and simmer briskly until reduced to about
Heat the coconut oil in a large, high-sided sauté pan over medium-high heat. Add the mustard seeds and when they crackle, stir in the garlic, ginger, chillies and curry leaves. Stir for a few seconds then add the cinnamon, cardamom and cloves. Sizzle for a few more seconds, taking care not to let the spices burn.
Next, add the onions, reduce the heat
Just before you’re ready to serve, sprinkle with the garam masala, peppercorns and fennel seeds. Stir briefly, then scatter over a few more curry leaves and coconut ribbons. Serve with plainly boiled white rice.
© 2008 Christine McFadden. All rights reserved.