Kerala Lamb Stew

Name: Kerala Lamb Stew
Yield: serves 4¿6
Ingredients: 1/4 cup olive or canola oil; Two 3-inch cinnamon sticks; 1/2 teaspoon whole black peppercorns; 10 whole cloves; 10 cardamom pods; 1 large (8 ounces) red onion, chopped finely; 20 or so fresh curry leaves or 10 basil leaves, torn up; 2 teaspoons very finely grated peeled fresh ginger; 2 pounds stewing lamb; 1 pound boiling potatoes, peeled and diced into 1-inch cubes; 4 medium carrots, peeled and cut crossways into 1 1/2-inch segments; 1 3/4 teaspoon salt; 1/4–1/2 teaspoon cayenne pepper; 1 1/4 cups coconut milk from a well-shaken can

December 9, 2011

Pronounced “eshtew” by the locals, this aromatic, soul-satisfying stew is a much-loved dish, often eaten by the Syrian Christians of the southwestern state of Kerala at Easter. It has all the spices that grow in the backyards of Kerala homes—cinnamon, cardamom, cloves, and peppercorns. It also has the Kerala staple, coconut milk. While it is generally served with the rice pancakes known as appams (“appam and stew” being somewhat akin to “meatloaf and mashed potatoes” or “rice and beans” or “ham and eggs”), plain jasmine rice is just as good.

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