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.
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
- 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.
- Heat the oil in a pan over medium-low heat, throw in mustard seeds and fennel seeds and let them splutter.
- 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.
- Add in tomatoes and a little amount of salt, fry for a few minutes until it is cooked through.
- Now add the cooked meat (seperate it from the stock) and fry for a few minutes until the meat incorporates with masala paste.
- 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.