Kerala Lamb Fry Recipe

Kerala Lamb Fry
submitted by bahuja2001 at


MethodMain Ingredient


 Minced ginger root2 Tablespoon
 Minced garlic2 Tablespoon
 Cashew nuts2 Tablespoon
 Dried unsweetened coconut/Grated coconut1⁄4 Cup (4 tbs)
 Vegetable oil3 Tablespoon
 Ground cloves1 Teaspoon
 Cinnamon stick2 , halved
 Ground cardamom1 Teaspoon
 Onion1⁄2 , peeled and thinly sliced
 Cayenne pepper1 Teaspoon
 Ground coriander2 Tablespoon
 Turmeric1 Tablespoon
 Salt4 Teaspoon
 Boneless lamb1 Pound, cut into 1 inch cubes
 Tomato1 Small, chopped
 Lime juice2 Tablespoon
 Chopped parsley/Chopped coriander leaves2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1898 Calories from Fat 993

% Daily Value*

Total Fat 114 g175%

Saturated Fat 33.3 g166.6%

Trans Fat 0 g

Cholesterol 388.6 mg

Sodium 8127.9 mg338.7%

Total Carbohydrates 91 g30.4%

Dietary Fiber 28 g111.9%

Sugars 10.2 g

Protein 146 g292.8%

Vitamin A 108.5% Vitamin C 160.2%

Calcium 50.3% Iron 100.4%

*Based on a 2000 Calorie diet


Place ginger root and garlic in a blender or food processor and process until well combined.
Add a little water if this is necessary to facilitate the process.
Set aside.
Again, in a blender or food processor, chop cashew nuts and coconut together.
Set aside.
Place a large heavy pan over medium-high heat.
Add the oil.
When the oil is hot, fry the cloves, cinnamon, and cardamom until fragrant, about 1 minute.
Add the onion and the blended garlic and ginger root.
Fry until onions are transparent, another 3 minutes.
Stir in cayenne, coriander, turmeric and salt.
Fry briefly to accentuate flavors.
Turn the heat up and add the lamb to the saucepan.
Stir, scraping the bottom of the pan to dislodge the spices, until meat is browned on all sides, about 5 minutes.
Lower heat, cover pan, and simmer contents gently for 1 1/2 hours, or until meat is tender.
When the meat is tender, add the mixture of ground cashews and coconut, the tomato, and the lime juice.
Simmer, covered, for 10 minutes longer.
Correct seasoning.