Lamb Coconut Curry
This lamb coconut curry is my attempt at recreating a curry I almost always order at our local dosa restaurant. To get this one right, it is essential to use fresh grated coconut.
Not only does this add to the flavour of the lamb coconut curry, it also gives the end dish a nice crunchy texture.
I was surprised how close to the original I was copying this one tasted. In fact, it is the same if not better.
Like most curries, this lamb coconut does taste better if you cook it the day before you serve it. It adds more depth of flavour. I used the meat from a whole leg of lamb which I cut into bite sized pieces. I then roasted the bone for about 40 minutes before adding it to the curry.
The marrow and roast flavours from the bone add a lot. You don’t have to do this but if you’ve got the time, it’s worth the extra effort.
If you enjoy this Indian lamb recipe try my others:
- 1 leg of lamb - meat cut into bite sized pieces
- 4 tablespoons vegetable oil
- 2 coconuts - shelled and grated
- 1 teaspoon turmeric
- 1 tablespoon brown mustard seeds
- 20 curry leaves
- 1 tablespoons cumin seeds
- 2 onions - finely chopped
- 2 tablespoons garlic and ginger paste
- 1 tablespoons garam masala
- 1 large bunch of fresh coriander
- 2 x green chillies ( more or less to taste)
- 400ml thick coconut milk
- Salt and pepper to taste
- 3 tablespoons white wine vinegar
- Preheat your oven to 200c (400f) and roast the lamb bone until browned
- Break open your coconuts and grate all the flesh.
- Add 1 tablespoons of the oil to a pan over medium heat and toast the coconut with the turmeric until fragrant. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan and brown your lamb with the garam masala. You may need to do this in batched. Set aside.
- Wipe the pan clean and pour the rest of the oil into the pan. When hot, add the cumin, mustard seeds and curry leaves.
- Allow to sizzle for about 40 seconds and then add the chopped onion.
- Fry until translucent and soft and spoon in your garlic and ginger paste.
- Meanwhile, blend the coconut milk, green chillies, coriander and grated coconut in a blender for about a minute. Although some of the grated coconut will be blended and smooth you should still have some nice crunchy bits.
- Add this blended sauce to the onions in the pan and stir in the browned meat and roasted bone.
- Simmer until the meat is good and tender.
- Just before serving, season with salt and pepper to taste and pour in the vinegar.