Kerala Lamb Stew
- 1/4 cup olive or canola oil
- Two 3-inch cinnamon sticks
- 1/2 teaspoon whole black peppercorns
- 10 whole cloves
- 10 cardamom pods
- 1 large (8 ounces) red onion, chopped finely
- 20 or so fresh curry leaves or 10 basil leaves, torn up
- 2 teaspoons very finely grated peeled fresh ginger
- 2 pounds stewing lamb
- 1 pound boiling potatoes, peeled and diced into 1-inch cubes
- 4 medium carrots, peeled and cut crossways into 1 1/2-inch segments
- 1 3/4 teaspoon salt
- 1/41/2 teaspoon cayenne pepper
- 1 1/4 cups coconut milk from a well-shaken can
- Pour the oil into a large, heavy pan and set over medium-high heat.
- When hot, put in the cinnamon sticks, peppercorns, cloves, and cardamom.
- Let the spices sizzle for a few seconds.
- Put in the onions and stir and fry until they turn light brown.
- Add the curry leaves and ginger, then stir for a minute.
- Add the lamb and stir it around for 34 minutes.
- Now pour in 4 cups of water and bring to a boil.
- Cover, turn heat to low, and simmer 30 minutes.
- Add the potatoes, carrots, salt, and cayenne.
- Stir and bring to a boil.
- Cover, turn heat to low, and cook 40 minutes or until the meat is tender.
- Add the coconut milk and crush a few of the potato pieces against the sides of the pan to thicken the sauce.
- Stir and bring to a simmer before serving.
olive, cinnamon, whole black peppercorns, cloves, pods, red onion, curry, ginger, stewing lamb, boiling potatoes, carrots, salt, cayenne pepper, coconut milk
Taken from www.epicurious.com/recipes/food/views/kerala-lamb-stew-373799 (may not work)