Kerala Lamb Pot Roast

• Lamb
• 2 pounds lamb shoulder, boneless and skinless, chopped in 8 equal portions
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper (preferably Tellicherry black peppercorns)
• 1 teaspoon ground turmeric (powder)
• 4 tablespoons coconut oil
• Masala
• 2 cups shallots, thinly sliced
• 15 fresh curry leaves (available only at the Indian store), if you do not have it, then add 2 Tablespoons freshly squeezed lemon juice
• 1 jalapeno, top end removed, seeds removed, and then chopped
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon fresh garlic, peeled and minced
• 1 tablespoon Kashmir paprika (or sweet paprika)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 2 cups Roma tomatoes, diced
• 1 teaspoon ground garam masala

1. In a mixing bowl, add lamb, sea salt, black pepper, and turmeric. Mix until all the lamb pieces are coated with the spices. Set aside.
2. In order to sear lamb pieces, in a 4 qt Dutch oven, over medium heat, add coconut oil.rnWhen the oil is hot, add lamb pieces and spread them (you may want to do this in 2 batches) and cook lamb pieces for 7 minutes on each side. Remove and set aside.
3. Pre-heat oven at 350 F.
4. Add shallots, curry leaves, jalapeno, ginger, and garlic to the pot and saute for 5 minutes.
5. Add paprika, coriander, and cumin. Mix.
6. Add tomatoes, and stir to combine.
7. Add lamb pieces to the pot along with 2 cups hot water.
8. Bake lamb for 3 hours.
9. Remove from the oven, sprinkle garam masala, and mix. Cover and set aside for an hour.
10. Remove meat from the gravy and place it in a medium-size bowl.
11. Using 2 forks, shred the lamb and set aside. If the lamb is dry, add some of the gravy and mix.
12. Serve the lamb along with gravy on the side. You may serve it with mashed potatoes (I make my mashed potatoes with coconut milk instead of cream, a true Kerala style mashed potato!)
13. NOTE: If you are unable to shred lamb using forks, then it may need additional cooking time. Place it back in the oven and cook for about 30 minutes. You may also need to add 1/2 cup of water in case lamb is dry and you do not have enough moisture.

lamb shoulder, salt, freshly ground black pepper, ground turmeric, coconut oil, masala, shallots, curry, fresh ginger, fresh garlic, kashmir paprika, ground coriander, ground cumin, tomatoes, ground garam masala

Taken from food52.com/recipes/78778-kerala-lamb-pot-roast (may not work)