Athu Kary Tengaiy Paal Curry

Coconut Milk Lamb Curry

Serves 6 

This curry is easy to cook; it is very tasty and it is mild as very few spices are used.

Ingredients 

2 tbsp ghee

1 tbsp aniseeds

1 piece cinnamon

1 clove

. bay leaf

3 onions, finely sliced

10 green chillies, slit

19 garlic cloves, finely sliced

2” ginger, finely sliced

2 tbsp black peppercorns

1 kg lamb, cut into small pieces

1 cup hot water

Salt to taste

. coconut, to extract 1 cup thick milk

1 tbsp coriander leaves, finely chopped

Juice of 1 lemon

Method

In a pan, heat the ghee, add aniseeds, cinnamon, clove and bay leaf and fry for a couple of minutes. Add the onions, green chillies, garlic, ginger and peppercorns. Lower the flame and fry till the onions are a light golden brown.

Add the lamb and fry till it is golden brown.

Add the hot water and salt. Cover the pan and cook on low heat till the meat is done.

Switch off the flame, add the thick coconut milk, coriander leaves and lemon juice.

Serve piping hot with iddiappam or Basmati rice.