naidufoodrecipes: Lamb Pepper Fry

Saturday, July 16, 2011

Lamb Pepper Fry

This Fiery meat dish is ideal for the rains and prepared in can be served with plain rice and roti's

  1. 1 kg boneless mutton
  2. 4 tbsp oil
  3. 1 inch cinnamon stick
  4. 1 large onion sliced
  5. 2 large tomatoes chopped
  6. 11/2 tsp salt
For the dry mixture;
  1. 1tbsp coriander seeds
  2. 1 tsp black peppercorns
  3. 1 tbsp fennel seeds
  4. 6 dry red chillies
For the paste
  1. 2 tbsp oil
  2. 2 onions,chopped
  3. 6 garlic cloves,chopped
  4. 1 spoon ginger paste
  5. 5 green chillies,chopped
  6. 1 cup freshly grated coconut
Roast the dry spice ingredients on a small frying pan for about 2 minutes and grind it.

Heat a kadhai{means A deep frying pan made of various metals and alloys.} and add 2 tbsp of oil and fry onions,garlic,ginger and green chillies till the onions turn brown.add the coconut and cook till it"s brown.remove from heat and allow to cool.

In a grinder,add the spice paste along with1/2 cup of water and grind till smooth

Heat 4 tbsp of oil in the kadhai and put in the cinnamon.add the sliced onion  and fry till brown
then add the meat and fry for 10 minutes.add the tomatoes,dry spice mix,spice paste and salt,
stir and cook for 5 minutes.pour 2 cups of water and bring to boil,cover,reduce heat and simmer for 50 minutes.uncover and reduce most of the liquid over high heat.serve hot.

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