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Kerala Lamb in Coconut Milk
An authentic hot curry from Kerala (South India)

1 1/2lb tender lamb
30-fl ozs coconut milk. (1 1/2pts)
12 green chillies
1 lemon
1 tablespoon ghee
1 tablespoon butter
1 tablespoon flour
Salt to taste
8ozs very small potatoes
2 inch piece root ginger
1 sprig curry leaves
6 cloves
6 green cardamoms
1 stick cinnamon
4 large onions


  1. Dissolve the coconut cream into 1 ½ pints hot water and stir until dissolved. 
  2. Slice the onion finely. Heat the ghee in a large saucepan and fry the sliced onion, cloves, cardamom and cinnamon until brown. 
  3. Stir in ½ of the coconut milk mixture and bring to the boil over a medium heat. Cut the meat into 1-½ inch pieces. Add the meat to the boiling coconut milk. Stir in salt to taste, cover the saucepan and let the contents simmer on a low heat. 
  4. Boil the potatoes and peel them. Split the chillies lengthways. Divide the remaining onions into 4 pieces each. Grate the ginger finely. 
  5. When the meat is almost tender add the quartered onions, chillies and ginger and continue cooking until tender. Add the boiled potatoes. 
  6. Mix the flour into the remaining coconut milk and add this mixture to the curry. 
  7. As soon as the gravy thickens, remove from the heat. 
  8. Stir in the butter, juice of lemon and curry leaves. Mix gently and serve hot with breads, dhall, pilao rice and plenty of chilled elephant beer!!!! 


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