Kerala Lamb Stew with Turnip

Here’s a twist on local ingredients. It looked a little pale and would have been improved with the addition of green beans and carrots.

INGREDIENTS:

  • 900g lamb, diced
  • 4 tbsp veg oil
  • 2x7cm cinnamon sticks
  • 1/2 tsp black peppercorns
  • 10 cloves
  • 10 cardamom pods
  • 1 large red onion, finely chopped
  • 20 curry leaves (or 10 bay leaves)
  • 2 tsps grated fresh ginger
  • 1 lb potatoes, peeled and diced
  • 1 turnip, peeled and diced
  • you could add chopped carrots and green beans
  • 1.5 tsp salt
  • 1 tsp cayenne pepper
  • 1 can coconut milk

METHOD:

  • Put the oil in a large heavy pan, and set over a medium heat. When it is hot, add the cinnamon, peppercorns, cloves and cardamom, and let them sizzle for a few seconds.
  • Add the onion, and continue frying until it starts to turn light brown.
  • Add curry leaves and ginger, and after another minute, add the lamb and stir for a few minutes.
  • Add 1 litre of water bring to the boil, then cover and simmer for 30 minutes
  • Add the potatoes and vegetables, salt and cayenne pepper, and simmer for a further 30 minutes, until the meat is tender.
  • Add the coconut milk, and thicken sauce to taste by squishing the potatoes a bit.

We just had this as it came. Rice or bread would be good, but we didn’t bother.