Kerala Pepper Lamb Fry with Black Kampot Pepper
Spice Kitchen - Indian

Kerala Pepper Lamb Fry with Black Kampot Pepper

The combination of curry leaves and Kampot pepper works a treat to give this dish its wonderful authentic taste. 


  • 500g diced lamb
  • 2 tbsp sunflower oil
  • 2 red onions, sliced
  • 2 tbsp salt
  • 2 green chillies, sliced lengthways
  • 1 inch ginger, minced
  • 3 garlic cloves, minced


  • 1⁄2 tsp turmeric powder
  • 1 tbsp ground coriander seeds
  • 1 tbsp fennel seeds, ground
  • 1 tsp red chilli powder
  • 1 tbsp black Kampot pepper, ground
  • 20 curry leaves
  • To garnish: chopped coriander


  1. In a heavy-bottomed pan, add the lamb and turmeric powder, along with 2 tsp salt and enough water to just cover the meat. Bring to a boil and put a lid on.
  2. Simmer until the meat is tender: approximately two hours. You can use a pressure cooker or a slower cooker for this stage if you wish.
  3. Once the lamb is cooked, heat another pan with the sunflower oil.
  4. When hot, add the curry leaves and red onions and sauté until the onions are caramelised.
  5. Slice the green chillies lengthways and add to the pan along with the black Kampot pepper and other spices, ginger, chilli powder and garlic. Continue to fry for a further minute.
  6. Next, add the cooked lamb along with any juices. Cook on a medium heat until all the liquid has evaporated.
  7. Then turn the heat to high and fry the lamb until dark and caramelised.
  8. Remove from the heat, garnish with coriander leaves, and serve with some lovely rice and raita.

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