Indian Meat Recipes - Kerala Lamb Curry (Aatirachi) Recipe

Ingredients

• 2 tablespoons oil

• 6 green cardamom pods, bruised

• 1/2 teaspoon black peppercorns

• 8-10 shallots, sliced

• 1 lb (500 g) boneless lamb, cubed

• 1/2 teaspoon salt

• 3/4 cup (180 ml) water

• Fresh coriander leaves (cilantro), to garnish

Masala

• 3 medium onions, cut into chunks

• 3/4 in (2 cm) ginger, sliced

• 4-6 cloves garlic

• 1/2 teaspoon ground turmeric

• 2 medium tomatoes, quartered

• 4-6 dried chilies, broken into pieces and soaked to soften

• 2 green chilies, sliced

• 6 green cardamom pods

• 1 teaspoon black mustard seeds

• 1/2 teaspoon black peppercorns

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Method:

1. Prepare the Masala by placing all the ingredients in a blender or food processor, then grind to a paste. Set aside.

2. Heat the oil in a wok and stir-fry the cardamoms and peppercorns for 2 minutes. Add the shallots and continue to stir until they turn golden brown. Add the meat and stir-fry until the lamb is browned.

3. Mix in the Masala paste and stir-fry over low heat for 10 to 15 minutes. Add the salt and water, cover, and cook gently for 20 to 25 minutes until the meat is tender. Garnish with fresh coriander leaves and serve with rice or Paratha.