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Saturday, 28 December 2013

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)

slow braised lamb shoulder in spiced gravy appam fried egg carrot and cumin puree,crisps of carrot and onion on picture frame

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.


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

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