The flavours of this Malabar lamb curry are all characteristic of Kerala in South India. It’s made using delicious spices and has a hint of sweetness
For the lamb curry
- 15ml oil
- 1kg lamb, cubed or 1,2kg lamb knuckles
- 250g mushrooms, sliced
- 3 garlic cloves, crushed
- 30ml fresh ginger, peeled and finely grated
- 2 green chillies
- 5ml turmeric
- 10ml curry powder
- 15ml ground cumin
- 15ml ground coriander
- 2–3 cinnamon sticks
- 1 tin chopped tomatoes
- 6 curry leaves, optional
- 500ml water or lamb stock
- 1 tin coconut milk
For the caramelised onions
- 15ml oil
- 30ml butter
- 3 onions, peeled and sliced
- salt and pepper
- 10ml sugar
- 15ml vinegar
- coconut shavings or flaked almonds, toasted
- coriander rice*
- To make the lamb curry, heat the oil in a heavy-based casserole. Brown the meat in batches for 4–5 minutes. Transfer to a plate.
- Gently fry the mushrooms in the casserole for 3–4 minutes and set aside.
- Return the casserole to the stove, lower the heat and add the garlic, ginger and chillies. Cook for 2–3 minutes.
- Add the turmeric, curry powder, cumin, coriander and cinnamon sticks. Stir for a minute and return the lamb and mushrooms to the casserole.
- Add the tomatoes, curry leaves (if using), water or lamb stock and the coconut milk. Cover and simmer for 2½ hours, or until the meat is tender.
- To make the caramelised onions, heat the oil and butter in a heavy-based pan.
- Add the onions and season with salt and pepper. Cook, stirring occasionally, for 15–20 minutes or until the onions soften and are golden brown.
- Stir in the sugar and vinegar and cook for 3–4 minutes. Set aside.
- Before serving, stir in the caramelised onions and cook for a minute.
- Scatter the coconut shavings or flaked almonds over the curry before serving with coriander rice.