A delicious lamb curry recipe made with pieces of lamb cooked in sherry and a roasted coconut-spicy gravy. This lamb curry recipe is adapted from a traditional recipe made in homes in Kerala, India. It tends to be quite the spicy dish but that can be altered to taste.
Red meat really goes best with this recipe. This ones features lamb but feel free to experiment with beef as well.
While the recipe itself is easy to make, it is slightly time-consuming since you’ll need to boil the lamb in the sherry for 15 minutes and in the gravy for 45 minutes. One great thing is that you can make the gravy beforehand and set aside until use. You can also freeze the gravy and defrost it when you’re about to use it.
If you can’t find the sherry, you can always do without it and just boil the lamb in the gravy for a full hour. Just add a pinch more sugar. The lamb pieces will taste different but will still be tender and delicious.
Lamb Curry Recipe: Sherry Lamb in a Roasted Coconut Gravy
1 onion- roughly chopped
3-4 cloves garlic- peeled and chopped
1/2 an inch ginger- peeled and chopped
1 teaspoon garam masala
1/2 teaspoon jeera (cumin seeds)
2 tablespoons desiccated coconut
1 chicken stock cube dissolved in 3 cups (700 ml) of water (or 3 cups (700 ml) chicken stock)
3 tomatoes- roughly chopped
3 tablespoons tomato puree
1-2 teaspoons chilli powder (depending on taste)
1/2 teaspoon turmeric
1/2 teaspoon sugar
Salt to taste
2/3 pound (300 grams) boneless lamb (a fillet is good or any other cut) â€“ chopped into bite size pieces
1/4 cup (50 ml) pale cream sherry
1. Add the onions to a pan (heavy bottomed, if possible) and stir on low heat until it starts browning. (10 minutes)
2. Add the coconut, cumin seeds, garlic, ginger and garam masala and stir until the coconut turns brown. (5 minutes or so)
3. Slide in the tomatoes and cook until mushy.
4. Add tomato puree, turmeric, chili powder, sugar and salt. Make sure to add a little less salt than you want because youâ€™re going to be boiling the gravy down and you donâ€™t want it too salty when itâ€™s done. You can always add more later.
5. Pour in the chicken stock and let it come to a boil. Switch off heat.
6. Using a food processor, puree the entire thing. Make sure itâ€™s nice and smooth.
7. Set aside while preparing the lamb.
8. Heat some oil in a frying pan and slide in the lamb pieces.
9. Cook for 4-5 minutes until all the pieces are browned and no red remains.
10. Pour in the sherry into a saucepan and add the lamb pieces.
11. Simmer for 15 minutes or so, stirring occasionally, until all the sherry is gone.
12. Put the gravy back on the heat and bring to a boil. Set the heat to its lowest setting and add the lamb pieces.
13. Simmer, stirring occasionally, for about 45 minutes until the pieces are soft and tender.
14. Check seasoning and switch off heat.
Lamb Curry Recipe: Sherry Lamb in a Roasted Coconut Gravy Serving Suggestions
Traditionally eaten with steamed basmati rice, this lamb dish can also be eaten with rotis. It goes great either way!