Photo by Chelsea Kyle, Food Styling by Ali Nardi
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri—or serve it with dhal, chutney, and rice for a full meal.
Recipe information
Total Time
30 minutes
Yield
Serves 4–6
Ingredients
2 cups (360g) thinly sliced onion
3 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced green chile (serrano, Thai, or jalapeño)
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground black pepper
1/16 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
2 tablespoons water
2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
1 teaspoon salt
1/2 teaspoon fresh lemon juice
Preparation
Step 1
In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
Step 2
Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
Step 3
Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
Step 4
Stir in lemon juice and remove from heat.
From Curried Favors: Family Recipes from South India © by Maya Kaimal. Reprinted with permission by Abbeville Press.
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Recipe notes
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