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Curry d'Agneau du Kerala au Lait de Coco

Name: Curry d'Agneau du Kerala au Lait de Coco
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: IN
Ingredients: 800g mutton or lamb, bone-in, in pieces; 2 tbsp coriander seeds; 1 tsp black peppercorns; 1 tsp fennel seeds; 4 dried red chilies; 3 tbsp coconut oil; 12 shallots, sliced; 1 tbsp ginger-garlic paste; 2 sprigs curry leaves; 1 tomato, chopped; ½ tsp ground turmeric; 400ml coconut milk; ½ tsp garam masala

⏱

20m

Prépa

🔥

75m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Agneau mijoté avec coriandre grillée, poivre noir, fenouil, échalotes et feuilles de curry, achevé au lait de coco crémeux.

#indian#kerala#lamb#mutton#coconut-milk#curry-leaves#black-pepper

Portions

Ingrédients

Nutrition

calories580

protein38g

carbs12g

fat43g

fiber3g

Par portion

Étapes

🔒

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Roast and grind the spices

Dry-roast the coriander, pepper, fennel and chilies for 2–3 minutes until fragrant and a shade darker, then grind to a powder.

⏱2:30

Pressure cook or simmer the mutton

Cook the mutton with the turmeric, half the ground spices, 1 tsp salt and 400ml water until tender — 45–60 minutes covered on low heat (or 5 whistles in a pressure cooker).

⏱50:00

Make the masala

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Combine with coconut milk

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Roast and grind the spices

Dry-roast the coriander, pepper, fennel and chilies for 2–3 minutes until fragrant and a shade darker, then grind to a powder.

⏱2:30

Pressure cook or simmer the mutton

Cook the mutton with the turmeric, half the ground spices, 1 tsp salt and 400ml water until tender — 45–60 minutes covered on low heat (or 5 whistles in a pressure cooker).

⏱50:00

Make the masala

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine with coconut milk

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Kerala📅 Traditional🥥 IN

Kerala's Malabar coast has been the centre of the world's black pepper trade for over two thousand years, drawing Roman, Arab, Chinese and later European traders.

Its meat curries, especially those of the Syrian Christian and Muslim communities, combine that pepper with coconut milk, shallots and curry leaves.