Lamb Pepper Fry

Preparation info
  • Serves


    as a main meal
    • Difficulty


Appears in

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.


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


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