Curry d'Agneau du Kerala au Lait de Coco

In a small dry pan over low-medium heat, toast the coriander seeds, peppercorns, fennel seeds and dried chilies for 2-3 minutes, stirring often. Let them cool slightly, then grind to a fine powder in a spice grinder or mortar.

• 2 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 4 dried red chilies

✅ C'est prêt quand : spices smell fragrant and are a shade darker, not burnt

Put the mutton in a medium pot with the turmeric, half of the ground spice mix, the salt and the water. Cover and simmer on low heat for 45-60 minutes until tender, or cook for 5 whistles in a pressure cooker.

• 800g mutton or lamb
• ½ tsp ground turmeric
• half of the spice powder ground spice mix from step 1
• 1 tsp salt
• 400ml water

✅ C'est prêt quand : meat is fork-tender and easily comes off the bone