White lamb kurma is mildly spiced coconut based curry,this recipe can also be followed for chicken or even with vegetables.In this lamb kurma i have also used vegetables along with lamb which is optional.This lamb kurma can be served with parathas,idiyapam,idli's or pulav rice.
Tomato- 1 small sized
Grated fresh coconut-1 tbsp
Cashew nuts- about 7 whole nuts
Ginger garlic paste-2 tsp
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Cinnamon-1/2 inch stick
Green chilli-3 small sized or 2 medium sized
Potatoes-1/2 cup chopped
Coriander leaves for garnishing
Salt as required
Dry fry the coconut along with the spices and cashew nut until a nice aroma comes from the spices,do not let the coconut colour change,this will change the colour of the gravy.Grind the mixture along with the green chilli into a smooth paste.
Heat oil in a pan,add ginger garlic paste and finely chopped onions,saute it until the onion becomes transparent in colour.Now add the lamb piecesand stir well,the add the tomatoes,add just enough water to cover the pan and cook till the lamb is cooked or pressure cook upto 5 to 6 whistles.
Now add the chopped vegetables and the ground paste,allow the gravy to boil until oil floats on top.Add salt to taste.Finally add the chopped coriander leaves.Serve warm.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy N Tasty Recipes.