This comes from Malabari restaurants speciality and also widely known as Malabar mutton curry. Muslims in Calicut are very fond of this dish as it is easy to cook with roasted coconut base and peppercorn flavor and gives an extraordinary tast. Plain rice or paratha or tortilla are the best accompaniments.
Ingredients
3 tbsp vegetable oil
7 oz(200g) shallots, chopped
1 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
salt to tasts
11/4 lb(500 g) boned lamb(I prefer goat) cut into cubes
Spice Paste:
4oz(100g) freshly grated coconut or desiccated coconut
1-inch (2.5-cm) piece fresh ginger root, sliced
3 garlic cloves, chopped
1" inch(2.5-cm) cinnamon stick
3 cloves
2 bay leaves
10 curry leaves
5 black peppercorns
For tempering:
2 tbsp oil
1/2 tsp mustard seeds
10 curry leaves
2 green chillies, slit lengthwise
Method:
Make the spice paste by roasting the coconut with ginger, garlic, cinnamon stick, cloves, bay leaves, curry leaves and peppercorn in a dry pan until the coconut browned. Cool and grind them with 1 cup of water to make fine paste.
Heat 3 tbsp of oil in a frying pan, add the shallots and fry for 5 minutes or until soft. Add the spice paste, the ground coriander, turmeric, chilli powder, some salt and 11/3 cups of water. Bring to boil Add the lamb, then reduce the heat and cook, covered for 30 minutes or until the lamb is well cooked.
Now prepare the tempering mixture. In a separate frying pan, heat the oil and add the mustard seeds. Once they start popping, add the curry leaves and green chillies. Stir-fry for one minute.
Pour the tempering mixture over the lamb curry and continue to cook for about 10 minutes or until the curry is very dry and thick. Serve hot.
Tip:
Reduce water for goat meat as it's cooked faster than lamb.

This is my entry for Lore’s Original Recipe event.