Spicy Lamb Fry
A spicy lamb fry dish best served as an appetizer
Ingredients
- 1 kg Lamb cut into cubes
- 1 no Onion cut into chunky pieces, medium
- 6 nos Green chillies split lengthwise
- 4 nos Garlic pods crushed
- 1/2 inch Ginger crushed
- 1 tsp Cumin seeds Jeerakam
- 1/2 tsp Mustard seeds
- 1 stem Curry leaves
- Coriander leaves As reqd, finely chopped
- 1/2 - Chilli powder
- 1/2 tsp Turmeric powder
- 1 - Garam masala
- 1 tsp Cinnamon powder Karugapatta
- 1 tsp Pepper powder optional
- 1 - Salt
- 1/2 cup Water
For marination:-
- 1 tsp Salt
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tbsp Black vinegar
Instructions
- Marinate the diced lamb pieces with salt, turmeric powder, chilly powder and black vinegar and set aside for 1 - 2 hrs.
- :- If kept in fridge overnight, the meat tastes when prepared.
- Heat a shallow pan on high heat.
- Once pan heated, just put the marinated meat into it and saute it for a minute or two.
- Add cinnamon powder and garam masala powder and fry the meat again.
- Add 1/2 cup water and cook the meat for 10 mins in a closed container.
- After 10 mins, open the lid and cook the meat in the open pan.
- Add 1/2 tsp of turmeric powder and 1 tsp of chilli powder.
- Allow to cook till the water evaporates.
- :- If you want it spicier, add pepper powder.
- :- By this time, you would see the oil separating from the meat.
- Garnish the dish with coriander leaves.
- :- Better served as an appetizer, or with hot rice and sambhar.
Tried this recipe?Let us know how it was!
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