|Published||Oct 22, 2007||Cooking Time||1 hour|
|Recipe Type||Non Veg-Main||Preparation Time||30 min|
|Ingredient||Lamb||Standing Time||1 hour|
Description: Traditionally a lip smacking mutton recipe with a delectable flavors of fresh peppercorns, garlic and cumin seeds embedded in the masalas and mutton pieces.
Recipe of Lamb Fry
|Ginger Garlic Paste||1||Tablespoons|
|Red Chillie Powder||1||Teaspoons|
- In a heavy bottom pan add some oil and when oil is hot add garam masala. When it splutters add cumin seeds add chop onions for this preparation.
- We don't have to brown the onions and add turmeric and ginger garlic paste and once the ginger garlic paste is cooked add nicely clean cubes of lamb or mutton and add little water to it and cook till meat is tender. Make sure your lamb is fully cooked as we are not going to cook this lamb in a gravy or anything.
- Take some garlic and little bit of cumin seeds and peppercorns grind it. Next melt the butter and mix in the grinded powders, after 5 seconds add green chili and curry leaves. Add red chili powder 1/2tsp, cumin powder 1/2 tsp, and coriander powder 1/2 tsp. After adding these to the lamb we use the bigger pan for evaporating the moisture.
- Add the chopped coriander to garnish and add little lime juice to it.
Posted Oct 22, 2007