Erachi Ulathiatu (Fried lamb flavoured with coconut) recipe
ingredients
500 g (1.1 lb) Lamb, boneless, cut into 1/2 inch pieces
1/2 cup (100 ml) 3 1/2 fl oz Coconut (nariyal) oil
4 tbsp Coconut, pieces
1/4 tsp Turmeric (haldi) powder
1/2 cup (100 ml) 3 1/2 fl oz Coconut (nariyal) oil
4 tbsp Coconut, pieces
1/4 tsp Turmeric (haldi) powder
Roast and powder:
2 tbsp (12 g) Coriander (dhaniya) seeds
10 Dry red chillies (sookhi lal mirch)
3 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
8 Black peppercorns (sabut kali mirch)
12 Button onions, sliced
1/2 inch piece Ginger (adrak), sliced
15 Curry leaves (kadhi patta)
Salt to taste
10 Dry red chillies (sookhi lal mirch)
3 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
8 Black peppercorns (sabut kali mirch)
12 Button onions, sliced
1/2 inch piece Ginger (adrak), sliced
15 Curry leaves (kadhi patta)
Salt to taste
method
1. Heat 2 tbsp coconut oil in a wok (kadhai); add the pieces of coconut and turmeric powder. Saute for a while and keep aside.
2. Mix the lamb with the roasted, powdered spices, the button onions, ginger, curry leaves, and salt in a wok.
3. Add enough water to cook the lamb dry.
4. Bring the lamb mixture to the boil. Cover and simmer till tender and dry.
5. Heat the remaining coconut oil; add the cooked lamb and fry well.
6. Garnish with fried pieces of coconut and serve hot with steamed rice.
2. Mix the lamb with the roasted, powdered spices, the button onions, ginger, curry leaves, and salt in a wok.
3. Add enough water to cook the lamb dry.
4. Bring the lamb mixture to the boil. Cover and simmer till tender and dry.
5. Heat the remaining coconut oil; add the cooked lamb and fry well.
6. Garnish with fried pieces of coconut and serve hot with steamed rice.
serving amount
serves: 2 - 3
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more information
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