The Nadan dishes from Kerala are prepared scratch mainly using the locally available ingredients. In Nadan cuisine, spices play a great roll.



Nadan lamb curry - The Nadan dishes from Kerala are prepared scratch mainly using the locally available ingredients.
Nadan lamb curry

Is scratch cooking a lost art?

If you compare the meals served in many of the kitchens today to meals served  years back, there is one very big difference. Nearly every meal has come from a box, bag, or pouch. Take breakfast, for example. Did you have toast? If so, did you make the bread? Cereal? One of those little packs of oatmeal, all flavoured up and just waiting for you to add water? Did your breakfast originate in the freezer?

Nadan lamb curry - The Nadan dishes from Kerala are prepared scratch mainly using the locally available ingredients.
Nadan lamb curry

If you do a quick survey of your own kitchen, you may be surprised at what you find. I discovered that the best way to clean up my act was to focus on cooking only from scratch. Now, my kitchen has only a few holdouts, most of which are there for food storage purposes.

The Nadan dishes from Kerala are prepared scratch mainly using the locally available ingredients. In Nadan cuisine, spices play an important part. The main spices used are black pepper, cinnamon, cardamom, ginger, cloves, garlic, cumin seeds, and coriander, turmeric and green and red chillies



Nadan lamb curry Instructions to cook.

Prep Time: 10 minutes

Cooking Time: 40 minutes

Serves:  4

Ingredients to cook Nadan lamb curry:

  • Lamb, cut into medium pieces – 500 gms
  • Turmeric powder – 1/2 tsp
  • Ginger/ garlic paste – 1 tsp
  • Green chilies, sliced – 1 Shallots, sliced – 1/2 cup
  • Curry leaves – 1 or 2 sprigs
  • Water – as required
  • Mustard seeds – 1/4 tsp
  • Curry leaves – 1 or 2 sprigs
  • Green chilies, sliced – 1 or 2
  • Ginger, julienned – 1″ piece
  • Garlic, sliced – 3 large cloves
  • Onion ,thinly sliced – 1 cup( 1 large)
  • Coconut, sliced – 2 to 3 tbsp
  • Kashmiri chili powder – 1/4
  • Tomato, chopped – 1/4 cup
  • Coconut oil – 1 tsp
  • Salt – to taste
  • Oil – as required

To roast and grind:

  • Dry red chillies – 4 ( see notes)
  • Coriander seeds -1 and 1/2 tsp
  • Cinnamon – 1/2″ piece
  • Cumin seeds – 1/2 tsp
  • Fennel seeds – 1/2 tsp
  • Cloves- 2
  • Black peppercorns – 1/2 to 3/4 tsp

Method to cook Nadan lamb curry:

  1. Heat a heavy bottomed pan and dry roast all the ingredients listed under – To roast and grind – stirring continuously for 2 to 3 minutes.
  2. Allow this to cool completely and grind to form a fine powder.
  3. In a pressure cooker add the prepared masala powder, lamb, turmeric powder, ginger-garlic paste, one green chili, shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).
  4. Cook until lamb is done. (For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.). Set aside.
  5.  Heat oil in a clay pot or in a pan.
  6. Add mustard seeds and let it splutter.
  7. Add curry leaves, green chilies, ginger and garlic.
  8. Sauté for few seconds.
  9. Add onion and sliced coconut .
  10. Cook until onion turns soft, stirring frequently, add chopped tomato and mix well.
  11. Cook until tomato turns mushy.
  12. Add kashmiri chili powder, and sauté for about 1 minute.
  13. Put the cooked lamb along with the stock into the onion mixture.
  14. Add more salt if required.
  15. Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.
  16. Finally add 1 tsp coconut oil and few curry leaves, switch off the stove.
  17. Serve with rice.

More kerala recipes:

  1. Recipe for beef cutlet
  2. Spiced sirloin steak
  3. Kappa biriyani
  4. Beef ularthiyathu
  5. Mutton seekh kebab
  6. Rogan Josh
  7. Spiced lamb rack
  8. Pork Ularthu
  9. Egg curry and rice
I would like to hear from you, please feel free to share your feedback in the comments.
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Regards,
Sumith.
Nadan lamb curry - The Nadan dishes from Kerala are prepared scratch mainly using the locally available ingredients.
Nadan lamb curry
Nadan lamb curry
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5 from 1 vote

Nadan lamb curry

The Nadan dishes from Kerala are prepared scratch mainly using the locally available ingredients. In Nadan cuisine, spices play a great roll.



Course Main Course
Cuisine Indian, kerala cuisine
Keyword Nadan lamb curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 434kcal
Author Sumith Babu

Ingredients

Ingredients for Nadan lamb curry

  • 500 gms lamb cut into small pieces
  • 1/2 tbsp turmeric powder
  • 1 tbsp ginger garlic paste
  • 2 green chillies chopped
  • 1/2 cup shallots Indian small onions
  • 2 sprigs curry leaves
  • water to cover the lamb
  • 1/4 tbsp mustard seeds
  • 1 inch ginger chopped
  • 3 cloves garlic chopped
  • 1 cup onion sliced
  • 1/4 cup coconut sliced
  • 1/2 tbsp kashmiri chilli powder
  • 1/2 cup tomato chopped
  • 2 tsp coconut oil
  • salt to taste

To roast and grind

  • 4 dry red chillies
  • 1 tbsp coriander seeds
  • cinnamon small piece
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 cloves
  • 1 tbsp black peppercorns

Instructions

Instructions to cook Nadan Lamb Curry

  •  Heat a heavy bottomed pan and dry roast all the ingredients listed above – To roast and grind – stirring continuously for 2 to 3 minutes.



  • Allow this to cool completely and grind to form a fine powder.



  •  In a pressure cooker add the prepared masala powder, lamb, turmeric powder, ginger-garlic paste, one green chili, shallots , curry leaves ,salt to taste and sufficient amount of water



  • Cook until lamb is done.



  •  Heat oil in a clay pot or in a pan. Add mustard seeds and let it splutter. Add curry leaves, green chilies, ginger and garlic. Sauté for few seconds.



  • Add onion and sliced coconut . Cook until onion turns soft, stirring frequently, add chopped tomato and mix well.



  • Cook until tomato turns mushy. Add kashmiri chili powder, and sauté for about 1 minute.



  • Add the cooked lamb along with the stock into the onion mixture. Add more salt if required.



  • Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick. Finally add 1 tsp coconut oil and few curry leaves, switch off the stove. Serve with rice.



Nutrition

Calories: 434kcal | Carbohydrates: 10g | Protein: 22g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 156mg | Potassium: 445mg | Fiber: 3g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 29mg | Vitamin E: 1mg | Calcium: 49mg | Iron: 3mg
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