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


Prep time


Cooking time




Cook Mode

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  • 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


  • 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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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 41.4g 64%
    • Saturated Fat 13.6g 65%
  • Cholesterol 440mg 147%
  • Sodium 370mg 16%
  • Amount Per Serving% Daily Value *
  • Potassium 1852mg 53%
  • Total Carbohydrate 5.3g 2%
    • Dietary Fiber 1.5g 4%
    • Sugars 1.3g
  • Protein 144.5g 288%
  • Calcium 5%
  • Iron 65%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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