Aattirachi Curry (Kerala Lamb Coconut Curry)
Tender lamb shoulder in a mellow coconut curry spiced with black pepper and fennel, ideal for Sunday lunch.
Made with South Indian coconut curry base and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelEasy
- Costabout £4.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the coconut oil in a large heavy pan over a medium high heat. Brown the lamb in two batches for about 5 minutes each. Set aside.
10 min - 2
Add the fennel seeds to the pan, then the onions with a pinch of salt. Cook for 10 minutes until golden.
10 min - 3
Stir in the ginger garlic paste, black pepper and half of the garam masala and cook for 1 minute.
- 4
Return the lamb with the water. Cover and simmer gently for 1 hour, until the lamb is almost tender.
60 min - 5
Stir in your ready made South Indian coconut curry base (see the base recipe) and simmer uncovered for 20 minutes, until the lamb is fork tender and the sauce is thick.
20 min - 6
Cook the basmati rice to the packet instructions. Stir in the rest of the garam masala, taste for salt and serve.
Tips
- Lamb shoulder stays juicy on a long cook. Leg is leaner and can dry out.
- Skim the fat from the surface before adding the base if the lamb is fatty.
- Bone in lamb gives more flavour. Use 1.2 kg and cook 30 minutes longer.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 3 months in the freezer. Thaw in the fridge overnight and reheat until steaming hot all the way through.
Questions
Can I make it in a pressure cooker?
Yes. Cook the lamb with the water for 25 minutes under pressure, then add the coconut base and simmer for 10 minutes uncovered.
Is it spicy?
It is warming rather than hot. The pepper and chilli in the base give a gentle heat.
What is aattirachi?
It means lamb or mutton in Malayalam. Kerala lamb curries are often thick and peppery.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.