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Recipe: Attirachi Spicy Kerala Lamb Curry
Similar Categories: Attirachi, Spicy, Kerala, Lamb, Curry
2 tablespoons oil
8 cardamom pods slit and bruised
1/2 teaspoon black peppercorns
600 g boneless lamb leg 1.5cm thick cut into
4cm squares
2 large ripe tomatoes peeled and chopped
1 cup freshly grated or frozen coconut
processed to a paste
1 teaspoon salt
3/4 cup water
1 large green chilli halved lengthways
1 sprig fresh coriander to garnish
SPICE PASTE
8 cardamom pods -- seeds reserved
husks discarded
1 teaspoon black mustard seeds
1/2 teaspoon black peppercorns
4 dried red chillies -- cut into 2cm
lengths soaked in hot water to soften (4
to 6)
1/2 teaspoon turmeric
1 large onion chopped
1 tablespoon finely chopped garlic
1 piece ginger chopped -- (3 cm)
SUBSTITUTES
1/2 teaspoon ground cardamom for 8 whole pods
Use 3/4 cup desiccated coconut moistened
with 1/3 cup water to replace grated
coconut - process to a paste
To prepare the spice paste, place, cardamom, mustard seeds, and peppercorns
in a spice grinder and process to a fine powder. Add chillies, and process
to a paste. Transfer to a bowl and stir in the turmeric. Place the onion,
garlic, and ginger in a food processor and process to a smooth paste. Add
to the ground spices and mix well. Heat the oil in a medium saucepan with a
heavy base. Fry the whole cardamom pods, and peppercorns over a low to
medium heat 1 minute. Increase heat to medium, add meat and fry until it
changes colour all over about 5 minutes. Add the spice paste fry for 10
minutes, then add the tomatoes, and cook until they are soft and pulpy 4-5
minutes. Add the coconut, salt, water and green chilli. Bring slowly to the
boil, stirring occasionally. Cover, reduce heat and simmer gently stirring
occasionally until meat is tender about 1 hour. Garnish with coriander and
serve hot.
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