LAMB-FRY

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Lamb-Fry image

This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.

Provided by Maya Kaimal

Categories     Quick & Easy     Lamb     Spice     Curry     Coriander     Hot Pepper     Onion     Dinner

Yield Serves 4-6

Number Of Ingredients 16

2 cups (360g) thinly sliced onion
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green chile (serrano, Thai, or jalapeño)
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1/16 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
2 tablespoons water
2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
1 teaspoon salt
1/2 teaspoon fresh lemon juice

Steps:

  • In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
  • Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
  • Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
  • Stir in lemon juice and remove from heat.

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