I think this curry will be a winner amongst my family members who love everything spicy too, though I have had requests for macarons instead! Bring on the flavours, I say. Even on holidays, my baking bug hasn’t left me yet, it’s a therapy on its own to see the cakes rise beautifully, the macarons finding their feet slowly and the spices to infuse and form exotic blends of gravy. This is what life is for, food for families, food for gatherings and certainly food to soothe away the sorrows.
It was such a beautiful feeling to go out to the backyard, pick those bunches of fresh mint from the soil, mix the lamb chunks with the homemade yogurt that has curded beautifully overnight and blend all the spices with fresh coconut, picked minutes ago from the swaying trees. Such delight! Something that I will never be able to do in the UK, yet how we made do all these years with products on supermarket aisle. I am betting my luck that this lamb curry would taste way nicer with the fresh produce, either way, this curry is a must-try. A perfect pot of heated love for your loved ones.
Coconut and Mint Lamb Curry
500g boneless lamb chunks
2 medium sized green onions-finely sliced
1 cup plain greek style yogurt
2 inch ginger-grated finely
1/2 cup fresh mint leaves
1 tbsp fennel seeds
1 tbsp coriander seeds
1/2 tbsp paprika
1/2 tbsp chilli powder
1/2 tbsp cumin
1 tbsp black pepper
1 cup freshly grated coconut (or dessicated coconut sprinkled with water)
salt to taste
4 tbsp olive oil
1. Marinate the lamb pieces with ginger and yogurt for few hours, preferably overnight.
2. Dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Put the spices into the food processor, add the coconut and mint in and pulse until finely blended. Set aside.
3. Heat the olive oil in the casserole pan or wok. Fry the onions until golden brown, add the fennel seeds. Once fragrant, add the blended spices and fry until oil splutters a bit. Add the marinated lamb pieces and lower the heat. Season with salt. For a bit of gravy, pour about 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked.
4. Garnish with mint leaves and serve warm with roti, naan or pilau rice.
Note: Sending this recipe to The Kerala Kitchen.