Kerala Lamb Curry
Indulge in the rich and aromatic flavors of Kerala with this authentic Kerala Lamb Curry, a true celebration of South Indian cuisine. Prepared with tender bone-in lamb pieces simmered in a luscious coconut milk-based gravy, this curry is infused with the earthy goodness of curry leaves, the warmth of garam masala, and the subtle heat of green chilies. The tempering of mustard seeds in fragrant coconut oil lends it a distinct regional flair, while the slow cooking process ensures the lamb is melt-in-your-mouth tender. Finished with a garnish of fresh coriander leaves, this dish pairs beautifully with steamed rice, parathas, or traditional Kerala appam. Perfect for a hearty dinner, this Kerala Lamb Curry is a must-try for lovers of bold, spice-forward flavors.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in, cut into pieces)
- 3 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 medium Onion (finely sliced)
- 1 tablespoon Ginger (finely minced)
- 1 tablespoon Garlic (finely minced)
- 3 whole Green chilies (slit lengthwise)
- 2 medium Tomatoes (finely chopped)
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper powder
- 400 milliliters Coconut milk
- 250 milliliters Water
- 1.5 teaspoons Salt
- 2 tablespoons Coriander leaves (chopped, for garnish)
Instructions
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, sliced onions, ginger, and garlic. Sauté until the onions are golden brown, about 8-10 minutes.
Stir in the green chilies and chopped tomatoes. Cook until the tomatoes are soft and mushy, about 5 minutes.
Add turmeric powder, coriander powder, red chili powder, garam masala, and black pepper powder. Mix well and cook for 2 minutes to toast the spices.
Add the lamb pieces to the pan and stir to coat them in the spice mixture. Cook for 5-7 minutes, allowing the lamb to lightly brown.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and simmer for 40-50 minutes or until the lamb is tender. Stir occasionally and adjust the consistency with water if needed.
Season with salt and garnish with chopped coriander leaves. Serve hot with rice, parathas, or appam.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 49.5 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3112 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
