Kerala Lamb Fry Recipe
Kerala Lamb Fry is a marvelous item to prepare for family meals. It is served as a delicious Side Dish. The Indian people couldn't have come up with a better dish than this Kerala Lamb Fry, specially when it comes to culinary creativity. You won't regret spending your time making Kerala Lamb Fry. What are you waiting for, try it now.
Ingredients
2 tablespoons minced fresh ginger root
2 tablespoons minced garlic
2 tablespoons cashew nuts
1/4 cup grated fresh or unsweetened dried coconut
3 tablespoons vegetable oil
1 teaspoon ground cloves
2 sticks cinnamon, halved
1 teaspoon ground cardamom
1/2 onion, peeled and thinly sliced
1/2 to 1 teaspoon cayenne pepper, to taste
2 tablespoons ground coriander
1 tablespoon turmeric
4 teaspoons salt
1 pound boneless lamb cut into 1-inch cubes
1 small tomato, chopped
2 tablespoons fresh lime juice
Garnish:
Chopped coriander leaves or freshly chopped parsley
Directions
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.
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.
