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Kerala Style Lamb with Beans Thoran, Potato Curry and Rice


Kerala Style Lamb with Beans Thoran, Potato Curry and Rice

Kerala Style Lamb with Beans Thoran, Potato Curry and Rice



Recipe Servings


Recipe Cook Time


This dish is straight from Kerala. Lamb, potatoes, beans with loads of coconut in it. Served with steamed rice.


  • For Kerala style lamb:

    500 gms of lamb

    2 onions

    1 tsp of ginger paste

    4 green chillies

    Curry leaves

    1/2 cup chopped coconut

    1 clove of garlic, sliced

    1 piece of ginger, sliced

    1 Tbsp of bottle masala
    Bottle masala is a mix of spices used in East Indian food (Coastal Maharashtra and down the coast.) It's a mix of various spices, sometimes up to 30 which is usually made once a year and then bottled. Used throughout the year.

    Coconut oil

    Red chilli powder

    Turmeric powder

    Coriander powder

    Salt and pepper

    1/2 glass of water

    For beans thoran:

    500 gms. finely sliced french beans

    1 dried red chilli

    1/2 coconut

    A pinch of cumin seeds

    3-4 shallots

    2 sliced green chillies

    Coconut oil

    Turmeric powder

    Mustard seeds

    Curry leaves

    1/2 cup finely sliced onion

    3-4 Tbsp of water

    For potato curry:

    4 parboiled potatoes

    1 clove of garlic, pounded

    1 piece of ginger, pounded

    2 finely chopped onions

    4 finely chopped tomatoes

    Cumin seeds

    1 tsp of cumin powder

    Turmeric powder

    Red chilli powder

    Degi mirch powder

    Black pepper

    Dhaniya powder

    Coconut oil


    1 cup of coconut milk

    1 sliced shallot

    2 red chillies

    Curry leaves


For Kerala style lamb:

Mix the meat with some coriander powder, turmeric powder, chilli powder, salt and pepper.

Put the meat in a pressure cooker and add 1 onion, curry leaves and half a glass of water. Let it cook up to 12 whistles.

Take a pan and saute the coconut with turmeric powder in some coconut oil.

Drain the meat reserving the left over stock.

Take another pan and saute garlic, ginger, 1 chopped onion, green chilies, curry leaves and salt.

Mix the meat together with the sauteed masala. Add the sauteed coconut along with some bottle masala, coconut oil and the left over meat stock.

Let it cook for 10 minutes. Serve hot.

For beans thoran:

Take a wok and heat mustard seeds in some coconut oil.

Add the onion and green chillies to it and saute.

Add beans, curry leaves and water to it and cover it for 2-3 minutes.

For coconut mixture:

Scoop the flesh of the coconut and grate it.

Add turmeric powder and zeera to the grated coconut.

Add 2-3 tablespoons of the coconut mixture to the beans and let it cook for 2-3 minutes.

For potato curry:

Mustard seeds seeds in coconut oil. Add ginger and garlic and saute till brown.

Add onions, turmeric powder, red chilli powder, dhaniya powder, jeera powder, salt and degi mirch powder and saute for a few minutes.

Then add tomatoes and saute for 10 minutes till the oil separates on the sides.

Add chopped potatoes and water to it. Bring the mixture to a boil. Season to taste.

Finally add coconut milk to the mixture and bring to a simmer.

For tadka:

Take a pan and heat mustard seeds in some coconut oil.

Put the shallot, red chillies and curry leaves in it and saute till it turns golden brown.

Add tadka to the above mixture.

Serve with steamed rice.

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Key Ingredients: Potatoes, lamb meat, ginger, curry leaves, coconut, garlic, coconut oil, turmeric, coriander powder, french beans, shallots, cumin seeds, mustard seeds, coconut milk, onion, Green Chillies, Red Chilli, tomato, black pepper, salt,

Tags: Beans, Kerala, Lamb, Meat, Onam