With Christmas around the corner, many families have begun to plan their holiday feasts, often gravitating towards traditional staples like roast turkey, glazed ham, and rich desserts.
However, this year, chef John Mathi encourages us to stir the pot with a distinctive twist, bringing the vibrant flavours of South India into our Christmas celebrations.
By swopping the usual fare for a sumptuous spread of coconut rice and lamb curry, you’ll not only tantalise your taste buds but also engage in a culinary experience steeped in history and tradition.
For many South Indian Christians, Christmas is not just a meal; it is a vibrant celebration filled with communal spirit. It is a time when family members come together, engaging in the meaningful process of preparing dishes that evoke warmth and nostalgia.
South India's tropical landscape, with swaying coconut palms and an abundance of aromatic spices, influences its culinary culture, culminating in festive favourites that promise a true taste of the region.
Coconut rice is a quintessential dish with a creamy texture and subtle sweetness that has become a crowd favourite.
Prepared with freshly grated coconut, aromatic curry leaves, and tempered mustard seeds, it embodies the very essence of South India.
This simple yet flavourful dish is the perfect accompaniment to the richer, heartier lamb curry, which is a true indulgence in its own right.
The lamb curry reveals a masterful balance of spices, slow-cooked to perfection. With the warm notes of cinnamon, cloves, cardamom, and cumin infusing tender lamb pieces, this dish is draped in a spicy, coconut milk-based gravy — a true reflection of the region’s culinary prowess.
Each bite celebrates the harmony found between bold flavours and inviting richness. During this festive period, cooking coconut rice and lamb curry transcends mere preparation.
The bustling kitchens hum with laughter, stories, and the tantalising aroma of spices, signalling the joy of the holiday season.
The coconut holds particular importance as a symbol of purity and prosperity, while the lamb is a universal nod to festivity, rich with biblical significance.
Together, these dishes not only nourish the body but also the spirit of community and gratitude.
Coconut rice
Ingredients
2 cups basmati rice
2 tbsp coconut oil or ghee
1 inch cinnamon stick
4 cardamom pods
1 bay leaf
1 star anise
1 tsp ginger garlic paste.
1 sprig of curry leaves
2 green chillies, slit
¼ cup cashews (optional)
2 cups coconut milk
2 cups water
½ tsp salt (adjust to taste)
Method
Rinse the basmati rice under cold water until the water runs clear. Strain the rice and set aside in the strainer. Heat oil or ghee in a large pan over medium heat. Add cinnamon, cardamom, bay leaf, and star anise and stir.
Add the ginger garlic paste, curry leaves, green chillies, and cashews (if using) and sauté for 1-2 minutes until aromatic and fragrant.
Stir in the coconut milk and water and add the salt.
Add the rice to the pan and mix gently. Put an airtight lid and cook for 10 minutes on high heat and 5 minutes on slow heat. Do not open the lid for another 5 minutes.
South Indian lamb curry
Ingredients
2 tbsp coconut oil or vegetable oil
1 cinnamon stick
3 cloves
3 cardamom pods
2 onions, finely chopped
1 sprig of curry leaves
1 tbsp ginger-garlic paste
3 tomatoes, puréed
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chilli powder (adjust to taste)
Salt, to taste
1kg lamb (bone-in or boneless), cut into medium pieces
2 cups water
1 cup coconut milk
1 tsp garam masala
Fresh coriander (dhania) and mint leaves, chopped (for garnish)
Method
Heat oil in a large pot over medium heat. Add cinnamon, cloves, and cardamom and sauté for 1 minute until aromatic.
Add onions and curry leaves, cooking until the onions turn golden brown. Stir in the ginger-garlic paste and cook for 2 minutes. Add the tomato purée and cook until the oil begins to separate from the mixture.
Add turmeric, coriander powder, red chilli powder, and salt, mix well, and cook for 2-3 minutes. Add the lamb pieces, stirring to coat them in the spice mixture.
Cook for 5-7 minutes until the lamb begins to brown. Pour in the water, cover, and simmer on low heat for 45 minutes to 1 hour or until the lamb is tender. Stir occasionally and adjust the water as needed.
Once the lamb is cooked, stir in the coconut milk and garam masala. Let the curry simmer for an additional 10 minutes to thicken and develop flavour.
Garnish with fresh coriander and mint leaves and serve hot with the coconut rice.