Indo-Chinese style Lamb Fry

Indo Chinese 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;


1. 500gms lamb, boneless
2. Salt, to season
3. 2 tsp, freshly milled black pepper
4. 4 tbsp soy sauce
5. 1 red onion, diced
6. 3 slit green chillies
7. 1 tsp Kashmiri red chilli powder
8. 2 tbsp vegetable oil
9. 2 garlic cloves, finely chopped
10. Spring onions, chopped for garnish
11. ½ cup, fresh coriander leaves, finely chopped


• 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.

10 thoughts on “Indo-Chinese style Lamb Fry

  1. yaa.. the quality of beef here in India is pathetic.. if thats a polite word.. But I will try and let you know how it came out.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.