Keralan Lamb curry in coconut milk and dumplings

Keralan Lamb curry in coconut milk and dumplings

Dumplings

Flour – 1 cup
Salt, pepper, coriander leaves, 1 tsp oil, cumin seeds (optional) water.

Sift flour with salt. All rest of the ingredients and make a soft, tight dough. Make balls out of it.

Curry

Lamb – 500 g

Onion-2
Tomatoes – 2

Green chilly -1
Ginger-1/2 piece
Garlic – 2

Curry powder or Garam masala – 2 tablespoons
Turmeric powder – ½ tsp
Chilly powder – ½ tsp
Coriander powder- 1 ½ tsp

Coconut milk – 1 can

Curry leaves, coriander leaves – go garnish
Salt

Slice onions. Crush garlic, ginger and green chillies together with a bit of salt.
Make a paste of all the powders with a bit of water.

In a pan, heat 2-3 tablespoons of oil and sauté sliced onions, followed by the ginger, garlic, chilly paste. When the onions turn brown, add the paste and sauté till the oil separates. Add lamp and tomatoes and sauté for a while till the lamp pieces are sealed. Now add half a jar of coconut milk. Add dumplings and cook till lamp is well cooked.

Add the rest of the coconut milk and bring to boil and remove from fire. Garnish with curry leaves and coriander leaves.

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