Lamb Fry

A quick lamb fry is the perfect solution for a midweek meal.

A good curry takes ages, but a fry up takes no time at all. This lamb fry up has all the amazing flavors of a curry but in a fraction of the time. I just love how savory and tasty this. Not to mention the speed. A main course done in just over 30 minutes, is amazing.

I first had a dry lamb curry on a trip to Kerala. They have amazing food there but the fry ups were incredibly impressive. I knew I needed to make a version as soon as I got home. It’s taken some tweaking to get to this point, but now it’s one of my go to recipes. That said, when I have the time, nothing beats a full blown curry.

The nice thing about this recipe is that you can easy switch lamb for goat or chicken. Bone-in or boneless. If you are going to use chicken I’d suggest skinless. Chicken with skin just gets yuck in these sorts of fry-ups or in curry.

I love serving this dish with fresh roti or paranthas and raita. If I’m not in the mood to go through the process of making a bread then I just stop by the local takeaway and pick up some garlic naan. Naan, as we all know, is amazing and so much more fancy than just roti.

Need a couple easy meal ideas? Try these:

Lamb Fry

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 tablespoons vegetable oil

• 1 large onion, thinly sliced

• 3 tsp garlic, minced

• 3 tsp ginger, minced

• 1 chili pepper, minced

• 1 1/2 tbsp coriander seed, ground

• 3 tsp cumin, ground

• 2 tsp red chili powder

• 1 tsp black pepper

• 1/2 tsp turmeric

• 1/4 cup water

• 3 whole cloves

• 1 Indian bay leaf

• 1/2 stick cinnamon

• 2 pounds cubed leg of lamb, fat trimmed

• Salt, to taste

• 1 tsp fresh lemon juice

• Cilantro, for garnish

Equipment/Specialty Items

• Coriander SeedsCoriander Seeds
• Cumin SeedsCumin Seeds
• ClovesCloves
• Indian Bay LeafIndian Bay Leaf
• Cinnamon SticksCinnamon Sticks

Directions

• In a large nonstick frying pan heat oil over medium-high heat,
• Add in onions and fry until they’re golden brown.
• Add garlic, ginger, and green chili. Cook till fragrant. Approximately 1 minute.
• In a small bowl, mix coriander seeds, cumin, chili powder, black pepper, and turmeric with water to form a paste.
• Add spice past to onions and cook for 2 minutes.
• Add cloves, bay leaf, and cinnamon stick. Cook for 2 minutes. Add in more water if your mix is starting to stick.
• Add lamb and cook over medium heat for 10-15 minutes. Make sure to keep stirring, to avoid sticking.
• Salt, to taste and mix in lemon juice. Cook for an additional 3-5 minutes.
• Garnish with cilantro and serve hot with fresh roti or paranthas, and raita.

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