Kerala Lamb Stew
Pronounced “eshtew” by the locals, this aromatic, soul-satisfying stew is a much-loved dish, often eaten by the Syrian Christians of the southwestern state of Kerala at Easter. It has all the spices that grow in the backyards of Kerala homes—cinnamon, cardamom, cloves, and peppercorns. It also has the Kerala staple, coconut milk. While it is generally served with the rice pancakes known as appams (“appam and stew” being somewhat akin to “meatloaf and mashed potatoes” or “rice and beans” or “ham and eggs”), plain jasmine rice is just as good.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Pour the oil into a large, heavy pan and set over medium-high heat. When hot, put in the cinnamon sticks, peppercorns, cloves, and cardamom. Let the spices sizzle for a few seconds. Put in the onions and stir and fry until they turn light brown. Add the curry leaves and ginger, then stir for a minute. Add the lamb and stir it around for 3–4 minutes. Now pour in 4 cups of water and bring to a boil. Cover, turn heat to low, and simmer 30 minutes.
Step 2
Add the potatoes, carrots, salt, and cayenne. Stir and bring to a boil. Cover, turn heat to low, and cook 40 minutes or until the meat is tender. Add the coconut milk and crush a few of the potato pieces against the sides of the pan to thicken the sauce. Stir and bring to a simmer before serving.
