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Braised lamb
Serves 4 Starters and mains
Ingredients
- 4tbsp kidney beans
- 1.5kg lamb shoulder, diced
- 300g grated onion
- 3tsp ginger garlic paste (see Kerala fried fish)
- 1tsp chilli powder
- 1tsp ground turmeric
- 1tsp ground cumin
- 1tsp ground coriander
- 2 bay leaves
- 4 potatoes, peeled and quartered
- 500g curd (drained yoghurt)
For the spice mix
- 100ml mustard oil
- 2tbsp grated fresh coconut
- 1tsp ghee
- 4 × 2-3cm pieces cassia bark
- 1tsp cloves
- 1tsp green cardamom pods, cracked
- 4 small dried red chillies
- 2 bay leaves
- 1tsp white sugar
Method
Soak the kidney beans in cold water for 30 minutes, then drain. Put the lamb in a large bowl and combine with the kidney beans, onion, ginger garlic paste, spices, bay leaves and potato. Mix in the yoghurt and 2 litres water, then leave to marinate for 1 hour.
Transfer the mixture to a heavy-based saucepan or casserole and cover. Bring to a boil over a medium heat, then reduce the heat to low and simmer gently for 1 hour until the meat is tender.
When the lamb is ready, make the spice mix. Heat the oil in a large frying pan and fry the coconut until golden. Remove the coconut from the pan with a slotted spoon and drain on paper towel.
Add the ghee to the oil in the frying pan and fry the cassia, cloves, cardamom, chillies and bay leaves until fragrant. Add the lamb mixture and fried coconut, stirring to combine. Simmer for 20 minutes over a medium heat until the sauce has reduced and thickened.
Stir in 1tsp salt and the sugar, then taste and adjust the seasoning if necessary.
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