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.

　　

Ingredients

serves 4¿6

　　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

　　

Step 1

Pour the oil into a large, heavy pan and set over medium-high heat. When hot, put in the cinnamon sticks, peppercorns, cloves, and cardamom. Let the spices sizzle for a few seconds. Put in the onions and stir and fry until they turn light brown. Add the curry leaves and ginger, then stir for a minute. Add the lamb and stir it around for 3–4 minutes. Now pour in 4 cups of water and bring to a boil. Cover, turn heat to low, and simmer 30 minutes.

　　

Step 2

Add the potatoes, carrots, salt, and cayenne. Stir and bring to a boil. Cover, turn heat to low, and cook 40 minutes or until the meat is tender. Add the coconut milk and crush a few of the potato pieces against the sides of the pan to thicken the sauce. Stir and bring to a simmer before serving.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.