Spicy Lamb fry

Spicy Lamb fry

I wasn’t a big fan of meat until I tried this lamb fry. It’s one of my favorite dish and I thought I would share this recipe with you. Trust me, it’s that simple and tastes delicious.

Spicy Lamb fry

Serves – 2


  • 300g lamb meat, cut into small pieces
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 2 sprigs of curry leaves
  • 1 onion, finely chopped
  • 1 tomato, diced
  • 1 tbsp garam masala
  • 1 tsp chilli powder
  • 2 garlic pods
  • a small slice of fresh ginger
  • 3 green chillies
  • 1/2 tsp ginger and garic paste
  • A required amount of salt


  1. In a pressure cooker/heavy saucepan, add in meat along with 1/2 cup of water, ginger, garlic pods, 2 green chillies, a sprig of curry leaves and a salt.  Place the cooker on a high heat and switch off the flame after 4 to 5 whistles. If you are using saucepan, cook on a medium heat for about 30 to 45 minutes until the meat is tender.
  2. Heat the oil in a pan over medium-low heat, throw in mustard seeds and fennel seeds and let them splutter.
  3. Now add in onion and saute for a minute and then add ginger and garlic paste. Then add the garam masala powder, fry until the raw smell diasappears. Add a little amount of meat stock to prevent scorch the bottom of the pan.
  4. Add in tomatoes and a little amount of salt, fry for a few minutes until it is cooked through.
  5. Now add the  cooked meat (seperate it from the stock) and fry for a few minutes until the meat incorporates with  masala paste.
  6. Serve as a perfect starter for dinner along with lemon wedges.


  • To enhance the taste and flavour of your dish, use the bone-in meat. Also do not underestimate local butchers, you can find it cheaper and better qulity meat than the supermarkets.
  • You can enjoy the seperated stock as a pre-meal soup by toppping with some crushed peppers and fresh curry leaves. This delicious soup not only increase your appetitie but also having certain amount of nutrients.

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