Indo-Chinese style Lamb Fry

Been down with a bad bout of flu the whole of last week. Though I wanted this post to go up a few days ago, I simply couldn’t bring myself to sit down and write anything at all.

It was a long weekend and I had quite a few plans chartered out with the family; but this nasty flu spoiled all the fun. The only thing we did was attend the International Street Food Festival and even this, only because we had pre-booked the tickets.

The flu had wrecked havoc on my taste buds and I hardly enjoyed any of the food but I did enjoy one dish which I have never had before. Midye Dolma or stuffed mussels is a Turkish delicacy; it was delicious and I totally loved it. I have posted snap shots from this event on my Facebook page, so you will have to head over there if you would like to have a peek.

Today’s recipe is from the much-loved Indo Chinese cuisine.

This Indo Chinese style lamb fry has just a handful of ingredients, simple to prepare and is an extremely versatile one. I have made this with beef and chicken too and the result has always been pleasing. You could try a veggie version too with mushrooms, potatoes etc… or maybe tofu.

So getting straight on to the recipe today;

Print Recipe

Indo Chinese Lamb Fry

Course: Side Dish

Cuisine: Indian, Indo Chinese

Ingredients

• 500 gms lamb boneless
• Salt to season
• 2 tsp freshly milled black pepper
• 4 tbsp soy sauce
• 1 red onion diced
• 3 slit green chillies
• 1 tsp Kashmiri red chilli powder
• 2 tbsp vegetable oil
• 2 garlic cloves finely chopped
• Spring onions chopped for garnish
• ½ cup fresh coriander leaves, finely chopped

Instructions

• Marinate the lamb pieces in salt, pepper and soya sauce for at least an hour and then cook the meat with very little water till ¾ ths done. You could use a regular pan or a pressure cooker.
• Heat some oil in a pan; add diced onion, garlic, green chillies and sauté on high heat for a few seconds. Lower heat and then add the red chilli powder followed by the cooked lamb pieces with the stock.
• Fry off on high heat till the lamb pieces are coated well. Season with salt if necessary.
• Garnish with spring onions and coriander leaves.

And before signing off, I have a new Instagram account and it is @the_spice_adventuress. So come over and say hi if you are a ‘grammer’ too.