With Gavin McArdell

Kerala Lamb
Kerala Lamb Picture: Gavin McArdell

This Keralan lamb dish is rich and delicious.

Just a little preparation and it cooks itself.

It could also be cooked in a slow cooker.

Ingredients  for 4

  • 800g Diced Stewing Lamb
  • 2 Large White Onions thinly sliced
  • 6 Tsp Curry Powder
  • 2 Tsp Garam Masalla
  • 1 400g Tib Coconut Milk
  • 8 Tbsp Fine Desiccated coconut
  • 4 Tbsp Double Cream
  • 4 Tbsp Rapeseed Oil
  • 1 Tbsp Grated garlic
  • 1 Tbsp Grated Ginger


Brown the lamb in small batches in a hot frying pan and reserve to one side.

Fry the onions in the oil until slightly softened. Add the ginger, garlic and curry powder and cook over a high heat until the aromas are released. Put this in a large pot and add the rest of the ingredients.

Bring up to a boil then reduce to a simmer and cook until the lamb is very tender which will be two to three hours.

Allow the sauce to reduce until quite thick and serve.

Gavin McArdell

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