Red Chilli Lamb Fry

Submitted by HappyBunny

"I got this recipe off a website (wrote it down instead of printing it so can't tell you which one). We love this! I cook my lamb in the pressure cooker which only takes 10 minutes or so. I have no idea how long it will take in a regular pan so cooking time may well be longer. I've put 40 minutes as a very rough guesstimate."

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 lbs lamb, cut into bite sized pieces
• 1⁄2 teaspoon turmeric powder
• salt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste (I use fresh ginger and garlic but you can use the jars if you like)
• 2 tablespoons vinegar
• 1 large onion, finely chopped
• 1 large tomatoes, chopped
• 6 small dried red chilies (less if you want it milder)
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 5 cloves
• 2 green cardamoms
• 1 cinnamon stick, 2 inch

directions

1. Mix the lamb with turmeric, salt, ginger paste, garlic paste and vinegar; Marinate overnight or for at least 2 hours.
2. Grind cumin seeds, coriander seeds, cloves, cinnamon and cardamom in a spice grinder/coffee grinder/pestle& mortar.
3. Cook the lamb in a pressure cooker or pan until done.
4. Heat 2 tbsp oil, add peppercorns and red chillies (break them up a little) and fry for 2 minutes.
5. Add the chopped onions and fry until lightly golden.
6. Add the tomato and fry for 5 minutes; then add the ground masala and lamb and fry until the oil separates from the mixture.
7. Add about half a cup of water, cover and cook until the gravy thickens.
8. You can also add about 1/4 cup grated coconut with the tomato.