Lamb Pepper Fry

Name: Lamb Pepper Fry
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon fennel seeds; 1 star anise; 1 tablespoon coriander seeds; 6 dried red chiles, stemmed and broken in half; 4 to 6 cloves garlic, peeled and chopped; 1-inch (2½-cm) piece fresh ginger, peeled and chopped; 20 whole black peppercorns; 1 teaspoon red chile powder; 1 pound (500 grams) boneless lamb, cut into 1-inch (2½-cm) pieces; 16 to 18 fresh curry leaves; 1 teaspoon table salt; 2 medium onions, peeled and sliced; 3 tablespoons plus 1 teaspoon oil; 1 teaspoon black mustard seeds; 1 tablespoon slivered coconut (see Note); 1 teaspoon garam masala (spice mix); ½ teaspoon ground turmeric; 2 green chiles, stemmed and slit; ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 1 teaspoon cumin seeds; 1½ teaspoons ground coriander

Boneless lamb with peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a traditional dish of the Syrian Christians of Kerala. They make it with beef, but this recipe uses lamb.

Ingredients

3 tablespoons plus 1 teaspoon oil
2 medium onions, peeled and sliced

Asia
India
Side dish
Starter
Gluten-free
Kerala

Method

Place a medium nonstick sauté pan over medium heat and add 1 tablespoon oil. Add half the onions, the garlic, ginger, peppercorns, coriander seeds, 3 of the dried chiles, the fennel, star anise, cumin, and grated fresh coconut, and sauté for 2 to 3 minutes or until the onions