4–6as a main meal
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.
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