Lamb Peralan (Creamy lamb curry from Kerala)

Lamb Peralan (Creamy lamb curry from Kerala)

No ratings yet
Servings: 6
Calories: 653


  • 2.2 lb Lamb cut into small pieces
  • 2 tsp Ginger adrak, sliced long
  • 3 tbsp Vinegar sirka
  • 1 tbsp Turmeric haldi powder
  • Salt to taste
  • 3 floz Vegetable oil
  • 4 oz Onions large, cut into thick, long slices
  • 2 tsp Ginger cut into long slices
  • 24 Garlic lasan cloves
  • 8 Green chillies slit
  • a handful Curry leaves kadhi patta
  • 1 tsp Mustard seeds raj
  • 1 tsp Refined flour maida
  • 1 tsp Coriander dhaniya powder
  • 1 tsp Black pepper kali mirch powder
  • 1/4 tsp Turmeric powder
  • 3 tsp Vinegar


  • Cook the lamb with ginger, vinegar, turmeric powder, salt, and water for half an hour in a pressure cooker. Then release the pressure and open the cooker carefully.
  • Cook till the gravy is reduced to a cup. Remove and separate the lamb pieces.
  • Heat 3 tbsp oil in a pan; add the onions, ginger, garlic, green chillies, and curry leaves; saute for a few minutes. Remove with a slotted spoon and drain the excess oil on absorbent paper towels; keep aside.
  • To the remaining oil, add another 3 tbsp of oil and saute the mustard seeds. When they splutter, add the flour and saute.
  • Add the coriander powder, black pepper powder, and turmeric powder; saute on low heat,
  • Then add the gravy, lamb, sauteed onion mixture, vinegar, and a little more salt. Mix well. Simmer until the gravy is thick. Remove from heat and serve hot.
Calories: 653 kcal
Carbohydrates: 11 g
Protein: 29 g
Fat: 54g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 302 mg
Potassium: 491 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 5 IU
Vitamin C: 13 mg
Calcium: 59 mg
Iron: 3 mg
Cuisine Indian
Ingredients Lamb
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating