Malayali stir-fried minced lamb with coconut

Malayali stir-fried minced lamb with coconut

By
From
I Love India
Serves
4-6
Photographer
Martin Poole

Most different regions of India have their own way of cooking minced meat. They are all delicious in their different ways. In my home it was cooked Punjabi-style with some peas; my friend’s mother made it with fewer spices and added potatoes. Both were equally delicious. Here is a version from Kerala, with little flakes of coconut, and you can cook this with minced beef as well. It is lovely with the crisp Flaky Malabar Paratha, but equally tasty with Simple, Perfect Rice, Tamil-style Lemon Rice, or Spiced Andhra Tomato Rice.

Ingredients

Quantity Ingredient

For the spice paste

Quantity Ingredient
2.5cm cinnamon stick
4 cloves
3/4 teaspoon cumin seeds
or ground cumin
1 teaspoon coriander seeds
or ground coriander
3/4 teaspoon fennel seeds
3/4 teaspoon black peppercorns
or 3/4 teaspoon freshly ground black pepper
10 fresh curry leaves
20g roughly chopped root ginger, (peeled weight)
4 large garlic cloves
60g fresh chopped or grated coconut
or 30g desiccated coconut

For the lamb

Quantity Ingredient
11/2 tablespoons vegetable oil
10 fresh curry leaves
1 red onion, finely chopped
2-4 indian green finger chillies, stalks removed, pierced with a knife
500g minced lamb
2 tomatoes, chopped
salt

Method

  1. Start with the spice paste. Grind the cinnamon, cloves, cumin, coriander, fennel, black pepper and curry leaves to a fine powder. Now blend them with the ginger, garlic, and coconut until you have a coarse paste – you may need to add some water to help the blades turn. I like my coconut to be quite chunky, so sometimes add it towards the end.
  2. Heat the oil in a karahi or non-stick saucepan, add the curry leaves and follow after a couple of beats with the onion and chillies. Sauté until the onion is browned on the edges, add the lamb and brown for 4–5 minutes. Once it starts to release water, cover and cook for 15 minutes, stirring occasionally.
  3. Add the coconut paste, tomatoes and salt and stir well to mix, then cover and continue cooking for another 8–10 minutes or until the lamb is soft. Taste and adjust the seasoning and serve hot.
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