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Nadan lamb curry

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.

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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 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 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.


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