Name: Lamb Pepper Fry
Yield: Serves 4–6 as a main meal
Cuisine: India
Ingredients: Garam Masala 2 tsp; salt to taste; curry leaves 15, plus extra to garnish; green chillies 1–2, halved lengthways and deseeded; cardamom pods 2 tbsp, crushed, husks discarded; cinnamon stick 7 cm/2¾ in, broken into small pieces; onions 2, sliced; cloves 8–10; dried coconut ribbons 50 g/1¾ oz, plus extra to garnish; chopped tomatoes 400 g/14 oz can; coconut or vegetable oil 5 tbsp; boneless lamb 1 kg/2 lb 4 oz, cut into 3 cm/1¼ in cubes; mustard seeds 2 tsp; ginger root 2.5 cm/1 in chunk, sliced into matchsticks; garlic cloves 4 large, thinly sliced; salt 1 tsp; coriander seeds 1 tbsp, crushed; curry leaves 8–10; turmeric powder 1 tbsp; chilli powder 1 tsp; ginger root 2.5 cm/1 in chunk; plainly boiled white rice to serve; garlic cloves 4 large; black peppercorns 1 tbsp, crushed; fennel seeds 2 tsp, crushed

Preparation info

Serves
4–6
as a main meal

Difficulty
Medium

Appears in

Pepper

By Christine McFadden

Published 2008

About

The chef at the Shalimar Spice Garden in Kerala gave me this recipe for a rich, spicy lamb curry. Curry leaves, coconut and black pepper provide the characteristic Keralan flavours. It improves with reheating so can be made well before you plan to serve it.

Ingredients

boneless lamb 1 kg/2 lb 4 oz, cut into 3

Method

First make the spice paste. Cut the garlic and ginger into chunks small enough to fit in a garlic press. Squeeze the juice into a small bowl, mixing in the residue left in the press. Stir in the other spices and the salt.

Put the lamb in a bowl, add the spice paste and turn the meat so it is evenly coated with the paste. Cover with cling film and leave for at least 1 hour or overnight i

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Lamb Pepper Fry

Ingredients

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