Lamb Pepper Fry
More often than not, I'm craving for something spicy and it better be tender, juicy meat!
No matter how much some people loathe garlic, I'm a huge garlic addict. Garlic and pepper, I think are almost magical together. Throw in some green chillies and you have that spicy, pungent taste bud more than satisfied.
This particular pepper fry has become a favourite now. Its not so long since I first tried it and the memory that stays on of that day is more of the tearing eyes and flaring mouth.
Thanks to my generosity with the lethal green chillies.
Nevertheless, I've bettered my technique and thought I should share it with you so you can taste for yourself the miracles of garlic and pepper.
Ingredients
450 grams lamb cleaned and cut into small cubes
1 medium sized onion
1 teaspoon ginger garlic paste
A pinch of turmeric
2 bay leaves
2 cloves
1 teaspoon cumin seeds
4 to 5 curry leaves
4 to 5 garlic
2 teaspoons peppercorns
1 tablespoon coriander powder
Salt
2 tablespoon oil
1/2 teaspoon chilli powder
3 to 4 green chillies slit vertically
A fistful coriander leaves
Method
In a wide pan, add one tablespoon oil and the bay leaves and cloves. Add onions, green chillies and ginger garlic paste and fry till the onions start developing a slight colour. Add turmeric and mix. Add the meat and mix well. Add water, about 2 cups and cover with a tight lid. Cook for about 30 to 35 minutes or until the lamb is well done. Switch off the flame and set aside. Crush some garlic and peppercorns. You could do this in a mixer as well, but then it will have to be just one small rotation, because you want the garlic and pepper to add a crunchy effect to the meat.
In a skillet, add a tablespoon of oil. Put some curry leaves and cumin seeds. Add the garlic and pepper mixture and fry. Add the cooked meat without the water. Add coriander powder, chilli powder and salt and Mix well. Fry on medium flame for about 5 to 6 minutes. Add the coriander leaves and cook for just a minute more.
Squeeze some lime juice over it for that tangy zing!
No matter how much some people loathe garlic, I'm a huge garlic addict. Garlic and pepper, I think are almost magical together. Throw in some green chillies and you have that spicy, pungent taste bud more than satisfied.
This particular pepper fry has become a favourite now. Its not so long since I first tried it and the memory that stays on of that day is more of the tearing eyes and flaring mouth.
Thanks to my generosity with the lethal green chillies.
Nevertheless, I've bettered my technique and thought I should share it with you so you can taste for yourself the miracles of garlic and pepper.
Ingredients
450 grams lamb cleaned and cut into small cubes
1 medium sized onion
1 teaspoon ginger garlic paste
A pinch of turmeric
2 bay leaves
2 cloves
1 teaspoon cumin seeds
4 to 5 curry leaves
4 to 5 garlic
2 teaspoons peppercorns
1 tablespoon coriander powder
Salt
2 tablespoon oil
1/2 teaspoon chilli powder
3 to 4 green chillies slit vertically
A fistful coriander leaves
Method
In a wide pan, add one tablespoon oil and the bay leaves and cloves. Add onions, green chillies and ginger garlic paste and fry till the onions start developing a slight colour. Add turmeric and mix. Add the meat and mix well. Add water, about 2 cups and cover with a tight lid. Cook for about 30 to 35 minutes or until the lamb is well done. Switch off the flame and set aside. Crush some garlic and peppercorns. You could do this in a mixer as well, but then it will have to be just one small rotation, because you want the garlic and pepper to add a crunchy effect to the meat.
In a skillet, add a tablespoon of oil. Put some curry leaves and cumin seeds. Add the garlic and pepper mixture and fry. Add the cooked meat without the water. Add coriander powder, chilli powder and salt and Mix well. Fry on medium flame for about 5 to 6 minutes. Add the coriander leaves and cook for just a minute more.
Squeeze some lime juice over it for that tangy zing!
Looking for more main course options? Click here