I find experimenting with cuisines from different countries, regions to be a lovely experience. It helps to understand people because what people eat is largely governed by their immediate environment and the ingredients that are easily available. I am a proud Mallu and this post is dedicated to 'Gods own Country' because after tasting all those eclectic cuisines you still wanna come back home and have some 'meen' (fish) curry and chor (rice).
Marinate your lamb with chilli powder, turmeric, cumin powder, salt and lemon. Leave it in this marinade for about half an hour to 45 minutes. Slice one large onion and keep that aside. Now for the coconut paste. In a blender, put in some ginger, garlic, red chilli flakes, freshly ground coconut, tomato paste, salt and water. Grind away till you get a lovely thick red paste. Ideally you should get one of those clay pots and cook this dish on a slow wood fire till the meat just slips of the bone. I use our friendly neighborhood pressure cooker to do the job. Put in a few drops of coconut oil into the cooker. Drop in the sliced onions and saute till they get transparent and light brown. Now add the coconut paste. The thickness of this paste will determine the thickness of your gravy. Allow the paste to cook for a while. Add in your lamb. Coat the meat with the paste and add in some coriander powder. Now add little water to aid with the cooking. Put the lid on followed by the weight and cook for around 20-25 minutes on a low flame.
This step is optional but definitely adds in a lot of flavor. In a separate pan add some coconut oil, drop in some chopped shallots and a few curry leaves. Let them sizzle around for a bit. Pour this on top of your lamb and serve this with rice or any bread of your choice.