This aromatic Fried Lamb dish combines tender pieces of lamb with the bright heat of sliced green chilies and the floral warmth of green cardamom pods. Black mustard seeds add a nutty, popping texture, while a freshly ground masala paste infuses the meat with deep, complex flavors. The result is a savory, slightly spicy main course that is both comforting and exciting on the palate. The lamb becomes tender and succulent as it simmers in the spice mixture, absorbing every hint of flavor. Perfect for a hearty weeknight dinner or a special family gathering, this dish pairs beautifully with steamed rice, naan bread, or warm flatbreads to soak up the delicious juices. It’s a robust, satisfying meal that brings vibrant home-style cooking to your table.
Fried Lamb
Description
This aromatic Fried Lamb dish combines tender pieces of lamb with the bright heat of sliced green chilies and the floral warmth of green cardamom pods. Black mustard seeds add a nutty, popping texture, while a freshly ground masala paste infuses the meat with deep, complex flavors. The result is a savory, slightly spicy main course that is both comforting and exciting on the palate. The lamb becomes tender and succulent as it simmers in the spice mixture, absorbing every hint of flavor. Perfect for a hearty weeknight dinner or a special family gathering, this dish pairs beautifully with steamed rice, naan bread, or warm flatbreads to soak up the delicious juices. It&# 226;ÂÂs a robust, satisfying meal that brings vibrant home-style cooking to your table.Ingredients
Directions
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Prepare the masala paste by grinding spices into a fine paste in a blender or food processor, then set aside.
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Heat oil in a wok over medium heat and stir-fry the cardamom pods and peppercorns for 2 minutes until fragrant.
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Add shallots to the wok and continue to stir-fry until they turn golden brown.
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Add the lamb to the wok and stir-fry until the meat is browned on all sides.
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Mix in the prepared masala paste and stir-fry over low heat for 10 to 15 minutes, allowing the flavors to meld.
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Add salt and enough water to cover the meat partially, cover the wok, and simmer gently for 20 to 25 minutes until the lamb is tender.
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Garnish with fresh coriander leaves and serve hot with rice or bread.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 228.6kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 510.6mg22%
- Total Carbohydrate 55.7g19%
- Dietary Fiber 19.5g78%
- Sugars 13.7g
- Protein 12.1g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list contained incomplete items (quantities without descriptions). Ensure you have standard masala ingredients like garlic, ginger, onion, and oil on hand to complete the recipe.
For a richer flavor, you can add a tablespoon of ghee along with the oil when frying the spices.
If you prefer less heat, remove the seeds from the green chilies before slicing.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.
