Heat some oil in a saucepan. Add the raw spices, green chillies, ginger, garlic, onions and sauté.
Add the lamb pieces and potatoes. Season with salt and sauté. Add thin coconut milk (2nd extract) and and let it simmer for 20 minutes or until the lamb is tender.
Once the lamb pieces are soft, add the carrots and let it cook on low flame until it is reduced. After about 10-15 minutes, everything will be mixed with the flavors of the gravy.
Add coconut milk (1st extract) and let it simmer one last time. Adjust the salt and add more peppercorns if required.
Garnish the stew with a seasoning of fried shallots and curry leaves. Serve with appam or bread.
By Ria Samuel