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.
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.
Key Ingredients: Potatoes, lamb, ginger, curry leaves, coconut, garlic, coconut oil, turmeric, coriander powder, french beans, shallots, cumin seeds, mustard seeds, coconut milk