Atul Kochhar’s lamb pepper fry
- Published: 17 May 24
- Updated: 3 Jun 24
This special Keralan dish is flavoured with curry leaves, cloves and plenty of black pepper. “From Kerala, this curry – a very common recipe among the Christians of the region, where it would most likely be made with mutton or goat – has very little gravy,” says Atul Kochhar. “In my catering college, I had lots of classmates from Kerala and they were all experts at cooking curries like this. I was fortunate to learn first-hand from the masters. I owe so much to George; he was an absolutely amazing chef and this was his favourite curry as well… All you need is some bread to serve with this.”
Atul Kocchar is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Andi Oliver and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!
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Serves 4 -
Hands-on time 30
Nutrition
- Calories
- 405kcals
- Fat
- 25g (15g saturated)
- Protein
- 36g
- Carbohydrates
- 7g (5.4g sugars)
- Fibre
- 2.5g
- Salt
- 0.3g
delicious. tips
Atul says, “I have actually been very cautious with the black pepper here although it might look like a lot, but if a Keralan chef was making this, they would add lots and lots of pepper, so feel free to add as much as you like.”