Erachi Olathiyathu

Name: Erachi Olathiyathu (Super-spicy lamb with fennel and peppercorns)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 large red onion, peeled and thinly sliced; 5 or 6 dried red chiles, stemmed; ¼ cup (30 grams) thinly sliced fresh coconut (or frozen unsweetened coconut); 5 tablespoons vegetable oil; 2-inch (5-cm) piece fresh ginger; 6 to 8 cloves garlic; 20 fresh curry leaves; 2 teaspoons table salt; ½ teaspoon ground black pepper; 1 teaspoon ground turmeric; 2 tablespoons ground coriander; 1 tablespoon red chile powder; 1 teaspoon fennel seeds; 1¾ pounds (800 grams) bone-in lamb, cut into 1½-inch (4-cm) pieces; 2 (2-inch/5-cm) cinnamon sticks; 2 black cardamom pods; 1 star anise; 6 whole cloves

Super-spicy lamb with fennel and peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

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

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

Asia
India
Main course
Gluten-free
Spicy
Kerala

Method

Put the lamb in a large bowl.
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.
Add the roasted spice powder to the lamb in the bowl. Add the c