Dry Fried Coconut Lamb Curry


“This dry fried coconut lamb curry is packed with flavour, with the tender spiced lamb complementing the caramelised shallots and nutty coconut slices.”

Dry Fried Lamb Curry with white rice in a bowl

Now who doesn’t love a good curry? Especially one with chunks of nutty coconut slices. So if you love coconut then this will be right up your street! This lamb is marinated in a myriad of warming spices such as fennel seeds, peppercorns, turmeric and garam masala to name a few. 

The lamb curry is then simmered over a low flame until the meat is melt in the mouth tender. It is then dry fried with toasted coconut pieces and caramelised shallots to intensify its flavours. So if your looking for a curry that packs a punch then look no further!


Ingredients

600g boneless lamb shoulder, cut into bite size chunks

marinade

  • 1/2 inch ginger, chopped finely
  • 1 garlic clove, chopped finely
  • 1/2 medium red onion, chopped finely
  • 1 tbsp lemon juice
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1 tbsp fennel seeds, pan roasted and pounded
  • 1 tsp garam masala powder
  • 10 curry leaves
  • 1 tsp sea salt flakes

tempering

  • 2 tbsp coconut oil
  • 1/2 cup fresh coconut slices
  • 1/2 tsp brown mustard seeds
  • 6-8 shallots, sliced thinly
  • 4-5 garlic cloves, sliced thinly
  • 3 inch ginger, sliced thinly
  • 20 curry leaves

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Dry Fried Coconut Lamb Curry

1. Into a large bowl combine the marinade ingredients (chopped ginger, chopped garlic, chopped red onion, lemon juice, coriander powder, red chilli powder, turmeric powder, black pepper powder, crushed fennel seeds, garam masala powder, curry leaves and sea salt) with the lamb shoulder pieces.


2. Cover the marinated lamb pieces with cling film and place in the refrigerator for a minimum of 1 hour.


3. Next add the marinated lamb into a heavy bottomed pot and place over a low flame. Cover the pot with a lid and let the lamb gently bubble for 45-60 minutes or until the lamb has become tender.


4. Heat 1 tbsp of coconut oil in a frying pan over a medium flame. Once the oil has warmed, add coconut slices and sauté until the coconut adopt a lovely light brown colour. Remove the coconut slices with a slotted spoon and set aside.


5. To the same pan heat another 1 tbsp of coconut oil. When the oil has warmed through add mustard seeds. Once the seeds begin to splutter add sliced shallots and sauté until they begin to soften.


6. Then add the ginger, garlic, curry leaves and coconut slices and continue to sauté the mix over a medium flame until the onions have caramelised slightly.


7. Finally add the cooked lamb curry to the frying pan and stir fry 7-10 minutes until all of its liquid has evaporated. Remove from the flame once the curry begins to brown and caramelise.


Tips on making the best bowl of curry

Choice of lamb

Shoulder or Leg – Which joint of lamb will work best for this curry? Boned and diced lamb shoulder or leg are both perfect in stews or casseroles. If you use lamb shoulder then the meat from the joint needs to be trimmed of excess fat. In contrast the leg gives neater, leaner pieces of meat than the shoulder. However both are meltingly tender and have fantastic flavour. So the choice is yours!

Trimming the fat – Although lamb is a little more fatty than other meats, do not trim off all the fat from your chosen joint. The fat contains a lot of the flavour and helps make the meat tender. Any excess will cook out and rise to the surface of the stew, and can be skimmed away. 


Simmering the marinated lamb 

Whilst cooking the marinated lamb, the lamb should release its own juices and shouldn’t require any additional liquid. If however after 20 minutes the lamb hasn’t release any liquid then add 1/2 cup of water to help the cooking process along. Once 45-60 minutes has elapsed, test the lambs tenderness. If it is still a little tough, cook until you are satisfied it has become soft. 

Also when simmering, do it over a low heat so the liquid bubbles only very gently around the meat. This will prevent the excess fat from emulsifying with the sauce and making the finished dish greasy. 


Stir frying the shallots

Spend a considerable amount of time stir frying the shallots, ginger, garlic, coconut pieces and curry leaves over a low flame. There is no need to rush this step. You want the shallots to achieve a good caramelisation and for the complex flavours to develop. Once you are happy the onions are nice and brown, then add the cooked lamb.


How to enjoy your Dry Fried Coconut Lamb Curry

This dry fried coconut lamb curry works well with staples such as naan bread, roti, paratha or plain rice. The addition of other vegetarian or non-vegetarian dishes would be suitable accompaniments to create a rounded meal- check out these recipes for some inspiration.

Similarly, a tablespoon or two of greek yogurt will add a cool and sourness that will contrast well with the rich coconut curry. Other simple additions like a teaspoon of your favourite chutney or pickle will add a delightful sweet tartness also.


Similar dishes that you could try

Enjoying this recipe so far? Why not check out some of these other meaty recipes!

Luscious Pumpkin and Pancetta Pasta Bake

Chargrilled Indian Chicken Kebabs

Keralan Chicken Curry

Steak Curry Pie


Storing Suggestions

You can refrigerate the leftover dry fried coconut lamb curry in an airtight container for up to 2-3 days. When reheating, heat a frying pan over a medium flame and add to it the dry fried coconut lamb curry. Stir fry the curry until it has completely warmed through. 

For a longer storing period, you can freeze the dry fried lamb curry in an airtight container for 3 months. Allow the curry to defrost completely before following the reheating method above.


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Dry fried lamb curry with white rice in a bowl

Dry Fried Coconut Lamb Curry

This dry fried coconut lamb curry is packed with flavour, with the tender spiced lamb complementing the caramelised shallots and nutty coconut slices.
AuthorGeorge Alexander
PREP TIME20 minutes
COOK TIME1 hour 5 minutes
TOTAL TIME1 hour 25 minutes
Servings4 (servings)
CourseMain Course
CuisineGluten-Free Indian
KeywordCoconut Lamb Curry Indian Lamb Curry South Indian Lamb Curry Recipe
Calories590 kcal

Ingredients

  • 600 g boneless lamb shoulder (cut into bite size chunks)

MARINADE

  • 1/2 inch ginger (chopped finely)
  • 1 garlic clove (chopped finely)
  • 1/2 medium red onion (chopped finely)
  • 1 tbsp lemon juice
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1 tbsp fennel seeds (pan roasted and pounded)
  • 1 tsp garam masala powder
  • 10 curry leaves
  • 1 tsp sea salt flakes

TEMPERING

  • 2 tbsp coconut oil
  • 1/2 cup fresh coconut slices
  • 1/2 tsp brown mustard seeds
  • 6-8 shallots (sliced thinly)
  • 4-5 garlic cloves (sliced thinly)
  • 3 inch ginger (sliced thinly)
  • 20 curry leaves

Instructions

  • Into a large bowl combine the marinade ingredients (chopped ginger, chopped garlic, chopped red onion, lemon juice, coriander powder, red chilli powder, turmeric powder, black pepper powder, crushed fennel seeds, garam masala powder, curry leaves and sea salt) with the lamb shoulder pieces.
  • Cover the marinated lamb pieces with cling film and place in the refrigerator for a minimum of 1 hour.
  • Next add the marinated lamb into a heavy bottomed pot and place over a low flame. Cover the pot with a lid and let the lamb gently bubble for 45-60 minutes or until the lamb has become tender.
  • Heat 1 tbsp of coconut oil in a frying pan over a medium flame. Once the oil has warmed, add coconut slices and sauté until the coconut adopt a lovely light brown colour. Remove the coconut slices with a slotted spoon and set aside.
  • To the same pan heat another 1 tbsp of coconut oil. When the oil has warmed through add mustard seeds. Once the seeds begin to splutter add sliced shallots and sauté until they begin to soften.
  • Then add the ginger, garlic, curry leaves and coconut slices and continue to sauté the mix over a medium flame until the onions have caramelised slightly.
  • Finally add the cooked lamb curry to the frying pan and stir fry 7-10 minutes until all of its liquid has evaporated. Remove from the flame once the curry begins to brown and caramelise.

Nutrition

Calories: 590kcal (30%) Carbohydrates: 15g (5%) Protein: 27g (54%) Fat: 48g (74%) Saturated Fat: 27g (169%) Sodium: 591mg (26%) Potassium: 281mg (8%) Fiber: 5g (21%) Sugar: 4g (4%) Vitamin C: 10mg (12%) Calcium: 16mg (2%) Iron: 49mg (272%)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #pestleandspiceuk.

Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!

If you love this coconut lamb curry, then why don’t you check out our other meaty recipes? Like this satisfying chargrilled indian chicken kebabs.

Recipe consulted during the making of this recipe: beef fry from malayali.me and mutton ularthiyathu from mariasmenu.


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