Erachi Olathiyathu

Super-spicy lamb with fennel and peppercorns

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

A good Kerala curry, like this one, should be infused with red-hot chile–but you are the boss in your kitchen and can vary the heat to your taste. I would not compromise on the amount of black pepper or curry leaves, however.

Ingredients

  • pounds (800 grams) bone-in lamb, cut into 1½-inch (4-cm) pieces
  • 2 (2-in

Method

  1. Put the lamb in a large bowl.
  2. Place a small nonstick sauté pan over medium heat. Add the cinnamon, cloves, black cardamom, star anise, and fennel, and dry-roast for 2 minutes or until fragrant. Transfer to a plate and let cool. Transfer into a mortar and pound to a fine powder with a pestle.
  3. Add the roasted spice powder to the lamb in the bowl. Add the c