This is that perfect recipe to have on hand when you are craving something from home. Aahhh! That smell when curry leaves hit hot coconut oil..hmmmmmm. I almost had a little taste of this Lamb roast. I have made this with beef as well, which tastes just as awesome (or so I was told). Oh, I haven’t told you guys right. I don’t eat red meat or seafood for that matter. This is something I make just for my husband. This is the kind of dish (the beef version) you would find in tiniest eateries (thattukada) to the fanciest restaurants in Kerala. This is usually paired with porottas (flaky flour bread). This is a must try if you miss home and want something that reminds you of the same. Time for some animal jokes! What do you call a sheep that knows karate? Lamb chops!!!! Get it? Get it? Huh? Huh? Ok, another one! What did one sheep say to the grumpy one? Every time I say “Bah” you don’t have to say “Humbug”. Ha Ha! Ok! Am I the only one who is laughing?? Fine! *straight face* Before you guys go Ebenezer Scrooge on me, here is the recipe…
Kerala Style Lamb Roast
For the marinade:
- 500 grams Lamb/Beef (boneless, cubed)
- Salt as per taste
- 1/2 tbsp Chilli powder
- 1/2 tbsp Turmeric
For the masala:
- 1 Onion medium sized finely chopped
- 1/2 Tomato- half chopped finely
- 1 tsp Ginger paste
- 2 tsp Garlic paste
- 2 tsp Chilli powder
- 1 tsp Garam masala
- 1 tsp Turmeric
- 2 tsp Coriander powder- 2 tsp
- 3/4 cup Coconut- 3/4 cup grated
- 2 sprigs Curry leaves- 2 sprigs
- Coconut oil
Marinate the lamb cubes with the chilli powder, turmeric and salt and keep aside for half an hour.
Pressure cook the marinated lamb with 1.5 cups of water. After you hear one whistle, take it off the heat and let it cool down naturally.
In a frying pan, dry roast the grated coconut until dark brown taking care not to burn it. Grind this into a fine powder (add very little water (1tbsif necessary).
In the same pan, heat 3 tbsps of coconut oil, and add in the onions, ginger-garlic paste and fry until golden brown. To this in the chilli powder, turmeric powder, coriander powder, garam masala and salt. Top it off with the chopped tomatoes and curry leaves. Saute this for another 5 mins and keep this mixture aside.
In a large skillet, add the cooked lamb along with the water. Add the onion masala and the coconut powder to this. Cook this until most of the water evaporates and it forms a rich and thick gravy (oil will start to separate from the edge). Top it off with a tbsp of coconut oil and curry leaves.