Tender lamb Slow braised in spicy coconut broth,

 Tender lamb Slow braised in spicy coconut broth,Carrot cumin puree, appam, fried egg yolk, and caramelized vegetables. (aatirachi curry)

The plate is a dedication to Christian and Muslim communities for their contributions to Kerala culinary history. Lamb masala is inspired by the Muslim preparation of Malabar region, and the egg appam is from the Christian household.

Serves:  4

Course: main

For lamb masala

600 g lamb breast, diced

30 mL coconut oil

5 g mustard seeds

1 sprig curry leaf

15 g ginger, thin sliced

20 g garlic, thin sliced

2 green chilies, sliced

150 g onions, chopped

5 g turmeric powder

10 g coriander powder

10 g cumin powder

15 g chili powder

5 g garam masala powder

700 mL mutton stock

Salt to taste

For carrot puree

100 g carrot

20 g grated coconut

3 g cumin

5 mL oil

For slow-dried vegetables

12 carrot ribbons, sliced fine

8 onions, sliced fine

100 g sugar

100 g water

For plating

2 appam (page 145)

12 sprigs mint cress

4 eggs

Marinate diced lamb with one-third of turmeric, chili powder, ginger, garlic, and green chilies. Add salt and boil, adding lamb stock over slow heat until tender and soft; this may take up to an hour and a half.

Meanwhile, make carrot puree by lightly sautéing carrot with cumin and coconut in hot oil and pureeing finely.

For dried vegetables, make stock syrup with boiling sugar and water until you get one stringy consistency.

Dip sliced vegetables in syrup, arrange on greaseproof paper or silicon mat, and dry in a pre-heated oven with a temperature of 85 °C for 2 hours. Keep in oven for longer if the texture is not crisp enough.

Heat coconut oil, and add mustard seeds, curry leaf, ginger, garlic, and green chili slices; sauté until light in color. Add onion and sauté until light brown, then add all remaining spice powder and sauté, keeping the pan away from direct fire.

Add cooked lamb pieces, mix well, and put back in fire. Sauté again without burning the spices. Add lamb stock, bring to a boil, and allow to simmer gently. Dilute coconut milk powder to a thick, creamy consistency by adding warm water.

When the sauce reaches a thick consistency, mix in the coconut milk and stir until you get a shiny, smooth finished lamb sauce. Keep on a warm surface ready for plating.

For plating, cut appam into four equal rectangular slabs. Fry eggs and cut yolks using a round cutter. Arrange lamb masala on top of appam slab, place fried egg and vegetable crisp as shown in picture, spoon on drops of carrot puree, and finish with mint cress.

Suggestions:

The method can be used for cooking game meats. Eggs can be substituted with quail eggs, which have more nutrients than normal eggs.