Red Chilli Lamb Fry

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 tomato, 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

Recipe

• 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.