Lamb Fry

The lamb fry is one of the best classic dishes from the Indian style of mutton recipes. Traditionally a lip smacking mutton recipe with a delectable flavors of fresh peppercorns, garlic and cumin seeds embedded in the masalas and mutton pieces. It is a dry dish and goes well with chapatti, roti, naan or even best with hot rice and rasam.

Pepper being the main ingredient in the lamb fry is known as the king of spices because of its numerous medicinal properties and flavor. Pepper is undeniably the most popular of all the spices and originated in the Malabar coasts of West India. Pepper is the most priced crop and a valuable wonderful spice in the “God’s own country “Kerala.
Some interesting facts about this spice is that once upon a time, long long ago, like gold, Pepper was considered to be a luxury product, equivalent to money and was stored under lock and key and was used as a currency exchange, valuable enough to pay debts and taxes. Few anecdotes states that the famous explorer/ traveler Vasco da Gama on one of his trips back from Kerala (India) had asked the king whether he could take a pepper stalk with him for replanting in his country and the king who was well known for his sarcasm responded him calmly “You may take our pepper, but I don’t think you’ll be able to take our rains”, referring to Kerala’s tropical climate and the heavy monsoons, which are mandatory for the growth of pepper plants.

The lamb fry is an ideal side dish preferably paired with a mild flavored dish in order to appreciate wholly the distinct flavors of the meat and pepper in this dish. It’s a zesty mix of peppercorns, garlic, lemon and spices that gives a zing to this magnificent dish.

To prepare this amazing lamb fry, in a heavy bottomed pan add and heat little oil. Add whole garam masala (cardamom, cloves, cinnamon), cumin seeds and when they splutter add findly chopped onions. Saute the onions till they are translucent and then add turmeric powder, ginger garlic paste and medium sized chunks of mutton or lamb. Mix all the ingredients thoroughly and add water till all the pieces are soaked in the water well and cook till the meat is tender. In this recipe the meat needs to be really cooked well. Fry well till all the moisture is dried.

In a ding chik take fresh pepper corns, garlic, cumin seeds and grind them to a coarse paste. In a pan add little butter, add the ground masala in this and sauté it for few secs and add slit green chillies and curry leaves, add chilli pd, coriander pd and cumin pd, add the lamb pieces with masala to this and mix well. While preparing this dish use a wide mouth pan so that the moisture is evaporated fast. Finally add chopped coriander leaves and saute well till the whole moisture is evaporated. Add little lime juice and mix well. The lamb fry is ready to eat. To make this dish a little spicy you can also add little more peppercorns as per your taste.

Remember that pepper loses flavor and aroma through evaporation so airtight storage helps preserve pepper’s original spiciness longer. Once ground, pepper’s aromatics can evaporate quickly therefore it is recommended to just grind whole peppercorn immediately before use.

Make sure your spices are fresh which gives maximum flavor to the succulent juicy chunks of meat. Pepper corns has enormous medicinal properties and is antispasmodic, anti-toxic, carminative, digestive, diuretic, laxative, stimulant and many more.

This lamb fry is one of the classic and amazing dishes that go very well with alcohol that makes your palate and taste buds crave for spicy and tangy flavors. Do watch making of this fantastic dish at:

http://www.vahrehvah.com/Lamb+Fry:3267

Lamb Fry
	4.0 Stars based on 8 Reviews Author : Admin Published On : Oct 23, 2007 Preparation Time: 7 min Recipe Type : NonVeg-Main Cooking Time : 25 min Standing Time : 5-8 mins Yield : 4 (4 servings) Ingredient : Lamb Description : Lamb Fry Recipe made easy, learn how to make Lamb Fry Recipes at home.