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Stir Fried Lamb
2 lb lamb, cut into 1-in pieces
1 cup frozen baby sweet green peas
1 cup celery, chopped
8 garlic gloves, minced
1 inch fresh ginger, minced
3 fresh red chilies, julienne
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric
1 tablespoon mustard oil for marination
1 cup green spring onions, cut in 1 in. length
4 tablespoons mustard oil for stir-frying
1 teaspoon freshly ground black pepper
1/2 teaspoon Garam Masala
10 cloves
1 cinnamon stick
1 teaspoon fenugreek
1 tablespoon lemon juice
2 tablespoon soy sauce
2 tablespoon yogurt
Salt to taste
In a large bowl, combine lamb pieces, one tablespoon lemon juice,
soy sauce, yogurt, one tablespoon of mustard oil, turmeric, cumin,
chili powder, salt and pepper.
Toss it well to coat thoroughly. Let marinate for at least two
hours. In a non-stick pan heat four tablespoons of mustard oil.
Toast fenugreek till it turns dark. Add cloves, and cinnamon stick
and fry for 15 sec. Transfer the coated lamb to the pan, stir well
to brown on high heat. Add garlic, ginger, and red chilies; reduce
the heat to medium. Stir-fry the meat on medium heat until cooked
through, about 5-7 min. Apply water to moisten, if it starts to
burn. Add green peas, celery, green onions and Garam Masala, stir
for two minutes. Adjust seasoning with salt and pepper. Drain excess
oil, if necessary. Serve with yellow rice, or roti (whole wheat
flat bread).
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Stirfry 03