Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
Author: Curry for the Soul
Recipe Type: Ultimate Lamb Dishes
Cuisine: Indian Curries
Serves: 6 serves
Ludicrously delicious Lamb Chilli Fry is one of my family’s favourite dish. Normally, the lamb takes 45-60 minutes to cook well. But I use a pressure cooker for most of my dishes and cooking is like a breeze. Hence, it takes only 15-20 minutes for the lamb to fall off the bones.
Besides using the normal spices, I have used mustard seeds, curry leaves and kasoori methi (dried fenugreek leaves) which takes the lamb take to another level.
Enjoy this fantastic lip-smacking hot & spicy lamb chilli fry.
1 kg lamb cut into bite size pieces
4 tbsp oil and 2 tbsp ghee (clarified butter)
1 tsp Shahjeera
1" cinnamon, 6 cloves, 6 green cardamoms
2 tbsp ginger paste
2 tbsp garlic paste
2 onions, chopped
2 tomatoes, chopped
1/4 tsp turmeric
1 tsp mustard seeds
10-15 curry leaves
2 slit green chillies
1 tbsp Kashmiri red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp roasted and crushed kasoori methi (dried fenugreek leaves)
Salt to taste
Coriander leaves for garnishing.
In a pressure cooker, heat 2 tbsp oil, 1 tbsp ghee and add 1 tsp Shahjeera.
When it splutters, add whole garam masala.
When it turns aromatic, add ginger and garlic paste. Saute for 3 mins. until the raw smell disappears.
Now add 1/4 cup onions, 1/2 tsp salt and saute until onions turn translucent.
Add chopped tomatoes and saute until they turn soft.
Add the lamb pieces, turmeric, 1 tsp salt and the rest of the onions.
Mix well. Cover and cook for 20 minutes over low flame, after the first whistle. (no water to be added).
If using a vessel, cook until the meat is tender. It may take about 40-45 minutes.
In a wok, heat 2 tbsp oil and 1 tbsp ghee.
Add 1 tsp mustard seeds
When they splutter, lower the flame and add curry leaves