Spicy Coconut Lamb Curry — Lamb Kolhapuri
A fiery Maharashtrian lamb curry from Kolhapur built on toasted coconut, dried red chillies, and a freshly ground masala, slow-cooked until the gravy turns deep red.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Finely chop 2 medium onions (300g total) and 2 small tomatoes (160g total). Measure ginger-garlic paste (3 tbsp), spices, and fresh coriander. Have 500ml hot water ready.
Toast
Heat a dry skillet over medium heat. Toast 6 tbsp desiccated coconut 90 seconds, stirring constantly, until light golden. Remove and set aside. In the same pan, toast coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and 8 dried red chillies for 90 seconds until fragrant. Cool 1 minute, then grind with toasted coconut to a coarse powder.
Sear
Heat 2 tbsp oil in a heavy saucepan over medium-high heat. Add lamb pieces in a single layer and sear 5 minutes, turning, until deeply browned on all sides. Work in batches if needed to avoid crowding. Remove and set aside.
Build 1
Lower heat to medium. Add remaining 2 tbsp oil, then chopped onions. Cook 8 minutes, stirring, until deep golden brown. Add ginger-garlic paste and cook 1 minute until raw smell fades.
Build 2
Add chopped tomatoes, Kashmiri chilli powder, cayenne, turmeric, and salt. Cook 4 minutes on medium-low, mashing the tomatoes, until oil beads at the edges. Stir in ground spice-coconut powder and cook 90 seconds until aromatic.
Braise
Return seared lamb with juices. Pour in 500ml hot water, stir, cover, and simmer on low heat 30 minutes, stirring once halfway through, until lamb is fork-tender. Uncover and reduce on medium 3 minutes if gravy is too loose. Stir in garam masala off heat and rest covered 2 minutes.
Plate
Garnish with 2 tbsp fresh coriander and serve with bhakri, jowar roti, or basmati rice, lemon wedges, garlic pickle, and roasted papad alongside.
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