Nariyal Bhed Kari Recipe
Nariyal Bhed Kari
South Indian Coconut Lamb 'Curry'
Submitted By: Taz
Ingredients:
2 lbs Boneless Lamb Shoulder (Bhed ka Gosht) - cut into ¾ - 1 inch 'cubes'
1 Large Red Onion (Pyaz) - quartered and sliced thin
10 Fresh Curry Leaves (Kaddi Patta)
3 cloves Fresh Garlic (Leh-sun) - minced
¾ inch piece Fresh Ginger (Adrak) - grated into a paste
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
2 tsp Turmeric Powder (Haldi)
6 Roma Tomatoes (Tamatar) - small chopped
4 Tbs Ghee
1 ½ Cups (1 Can) Coconut Cream (Nariyal ka Malai)
1 Cup Water - can substitute lamb stock if desired
Kosher Salt (Namak) to taste
Masala Podi:
4 tsp Coriander Seed (Dhania Saabut)
1 tsp Cumin Seed (Jeera)
1 tsp Fenugreek Seed (Dana Methi)
1 tsp Black Mustard Seed (Rai)
1 Whole Black Cardamom Pod (Badi Elaichi)
3 Whole Cloves (Luang)
⅛ tsp Cinnamon Powder (Dalchini)
1 Dried Red Chile (Lal Mirch)
¼ tsp Ground Nutmeg (Jaiphal)
Preparation:
- Place all of the 'Masala Podi' ingredients in a small, dry skillet over low heat and roast (shaking the pan continuously) until very fragrant (apx 1 minute) - Transfer to a mortar and pestle, spice mill, or clean coffee grinder and allow to sit for 10 minutes before grinding into a fine powder - Set aside until needed
- Heat 2 Tbs of the ghee in a large pot, kadahi, or wok over medium-high heat until shimmering - Add the lamb pieces (in 3-4 batches) and brown on all sides (apx 4 minutes per batch) - Using a slotted spoon, transfer the browned lamb to a bowl and set aside until needed
- Add the remaining 2 Tbs of ghee to the pot and reduce heat to medium - Add the onion and sauté until soft and translucent (apx 4-5 minutes) - Add the curry leaves, garlic, ginger, green chiles, and turmeric and sauté for 1 minute until very fragrant - Add the ground Masala Podi mixture (from Step 1) and thoroughly combine
- Add the browned lamb and mix well to coat all of the lamb pieces with the onion/spice mixture
- Add the tomatoes and water/stock to the pot and bring to a boil - Once a boil has been achieved, reduce to a simmer and allow to cook (uncovered) until the lamb is cooked through and tender (apx 1 hour 30 minutes) - Add water/stock as necessary to keep from sticking and scorching
- Once the lamb is cooked through and tender, stir in the coconut cream and allow to simmer (stirring regularly) for 10 minutes or until the gravy reaches the desired consistency - Gravy should be thick and 'coating' not watery; add additional water/stock if too thick or continue to simmer if too thin
- Adjust seasoning with kosher salt to taste - Serve hot along with raita and chutney(s) of choice and basmati rice or your favorite Indian flatbread
