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Nilgiri Kurma


  • Heat the oil in a heavy-bottomed pot and sauté the onions until golden brown, regularly stirring. 
  • Add the ginger and garlic, and cook until softened, continually stirring. 
  • Then turn the heat down and add the mustard seeds, ground chillies, chilli powder, turmeric, cumin and ground coriander. Stir well to toast the spices. 
  • Add the desiccated coconut with the lamb. Stir well, turn the heat up and cook until the lamb is sealed.
  • Then add the mint, pureed spinach, coconut milk and salt. Combine and add enough water to just cover the lamb. Turn the heat down and continue cooking for about 30-40 mins until the lamb is tender.
  • Serve the lamb on a bed of steamed rice.  
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 50 ml vegetable oil
  • 2 onions, chopped
  • 1 tbsp grated fresh ginger
  • 1 tspn grated fresh garlic
  • ¼ tspn mustard seeds
  • ¼ tspn ground chillies
  • ¼ tspn chilli powder
  • ¼ tspn turmeric
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • 1 heaped tbsp desiccated coconut
  • 300 gm lean lamb, diced
  • a few sprigs of fresh mint
  • 1 heaped tspn pureed spinach
  • 100 ml coconut milk
  • a good pinch or two of sea salt
  • cold water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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