Dry Fried Lamb Curry


“This slow cooked dry fried lamb curry is infused with warming spices and finished with fried coconut slices.”

Now who doesn’t love a good curry? Especially a beautiful coconut curry. To begin with, this lamb is marinated in a warming spice mix of fennel seeds, peppercorns, onions, ginger and garlic, to name a few. The lamb curry is simmered over a low flame for 2 hours until the meat is tender.

Once cooked, the lamb curry is then dry fried to reduce and caramelise the gravy. This is so the flavour of the lamb and the spice mix become even more concentrated.

Finally, fried coconut slices are mixed in to give the curry a nutty and earthy undertone that finishes off the dish beautifully. Serve with a bowl full of rice and enjoy!

Dry Fried Lamb Curry

Recipe by George AlexanderCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes

This slow cooked dry fried lamb curry is infused with warming spices and finished with fried coconut slices.

Ingredient

  • to marinate with paste
  • 500g lamb shoulder, cut into bite size chunks

  • marinade paste
  • 1/2 tsp ginger, chopped finely or pounded to a paste

  • 1/2 tsp garlic, chopped finely or pounded to a paste

  • 1 tbsp lemon juice 

  • 1/4 cup red onion 

  • 1 tsp coriander powder 

  • 1 tsp red chilli powder

  • 1 tsp garam masala powder

  • 1 tbsp fennel seeds, toasted and coarsely pounded

  • 1/2 tsp turmeric powder

  • 1/2 tsp pepper powder

  • 10 curry leaves

  • 1 tsp sea salt flakes

  • to temper
  • 2 tbsp coconut oil

  • 1/2 tsp black mustard seeds 

  • 1/4 cup dry coconut slices

  • 6-8 red shallots, sliced thinly 

  • 1 tbsp ginger, sliced into thin strips 

  • 1 tbsp garlic, sliced into thin strips

  • 20 curry leaves 

Directions

  • Blend together all of the ingredients for the marinade paste and add it to the lamb pieces. Allow the lamb to marinate for at least 1 hour.
  • Place the marinated lamb into a pot and cover, allowing the meat to gently bubble on a low flame for 1.5 hours or until the meat has become tender.
  • Heat coconut oil in a pan and temper the mustard seeds until they begin to splutter. Add the sliced red shallots and sauté until the onions begin to soften. Then add the ginger, garlic, curry leaves, coconut slices and continue to sauté for a further 2 minutes.
  • Add the lamb to the pan and cook until almost all the liquid has evaporated and it reaches a thick consistency. Remove from flame and serve with rice.

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 #_pestleandspice.

If you love this coconuty 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.

2 Comments

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