Red Chilli Lamb Fry Recipe – A Spicy, Flavorful Curry Dish
Cook Time: 40 minutes
Prep Time: 15 minutes
Total Time: 55 minutes
Servings: 4
Introduction
Red Chilli Lamb Fry is an aromatic, spicy, and rich dish that brings out the bold flavors of lamb, enhanced with fragrant spices. This recipe combines tender marinated lamb with a deliciously fiery and tangy sauce, making it a favorite for those who enjoy a bit of heat in their meals. Traditionally, lamb is cooked with a mix of spices, ginger, garlic, and a hint of vinegar for a unique flavor profile. The inclusion of whole spices such as cumin seeds, cloves, and green cardamoms ensures a depth of flavor that perfectly complements the tenderness of the lamb. The dish can be cooked in a pressure cooker for quick results, but can also be made in a regular pan if you prefer a slower cooking process.
Whether you’re making this for a family dinner or a special occasion, the Red Chilli Lamb Fry will surely impress with its bold, vibrant flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lamb (boneless, cut into cubes) | 2 lbs |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Ginger Paste | 2 tsp |
| Garlic Paste | 2 tsp |
| Vinegar | 2 tsp |
| Onion (finely chopped) | 1 large |
| Tomatoes (chopped) | 2 medium |
| Black Peppercorns | 6 |
| Cumin Seeds | 1 tsp |
| Cloves | 1-2 |
| Green Cardamoms | 2 |
| Cinnamon Stick | 1 small piece |
| Red Chilies | 2-3 dried (or to taste) |
| Cooking Oil | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 395.5 kcal |
| Fat Content | 23.1 g |
| Saturated Fat | 9.4 g |
| Cholesterol Content | 120 mg |
| Sodium Content | 100.5 mg |
| Carbohydrates | 12.2 g |
| Fiber Content | 2.3 g |
| Sugar Content | 6.1 g |
| Protein Content | 34 g |
Instructions
-
Marinate the Lamb:
Begin by mixing the lamb cubes with turmeric powder, salt, ginger paste, garlic paste, and vinegar. Toss everything together until the lamb is well coated. Cover the bowl and let it marinate for at least 2 hours, or preferably overnight, in the refrigerator. This allows the lamb to absorb all the flavors, making it tender and aromatic. -
Grind the Whole Spices:
In a spice grinder or using a mortar and pestle, grind the cumin seeds, coriander seeds, cloves, cinnamon stick, and green cardamoms until finely ground. This spice blend will infuse the lamb with a warm, fragrant aroma as it cooks. -
Cook the Lamb:
If using a pressure cooker, place the marinated lamb into the cooker, add a little oil, and cook for about 10 minutes or until the lamb is tender. For a stovetop method, heat a large pan over medium heat, and add the lamb. Cook until the lamb pieces are browned and cooked through. Set aside once done. -
Prepare the Spice Base:
In a separate large pan, heat 2 tablespoons of cooking oil over medium heat. Add the black peppercorns and dried red chilies. Break the chilies slightly with your fingers to release their heat. Fry them for about 2 minutes until they start to release their aroma. -
Fry the Onions:
Add the finely chopped onion to the pan with the spices. Sauté the onions until they become lightly golden and caramelized. This process usually takes about 5-7 minutes. -
Add the Tomatoes:
Stir in the chopped tomatoes and cook them for about 5 minutes until they soften and break down. The tomatoes will add a tangy richness to the dish that balances the heat from the red chilies. -
Incorporate the Ground Spices:
Next, add the freshly ground spice blend (cumin, coriander, cloves, cinnamon, and cardamoms) to the onion-tomato mixture. Stir well, allowing the spices to combine and release their fragrance. Let the masala cook for another 2-3 minutes. -
Add the Lamb:
Now, add the cooked lamb to the pan with the spice mixture. Stir to coat the lamb with the masala, and continue frying for another 5-7 minutes until the oil starts to separate from the masala, indicating that the spices have melded perfectly with the lamb. -
Cook the Gravy:
Pour about half a cup of water into the pan, and mix well. Cover the pan with a lid, and let the curry simmer over low heat for about 10-15 minutes, or until the gravy thickens to your liking. You can also add some freshly grated coconut at this point for a touch of sweetness and texture, if desired. -
Final Touches:
Once the gravy has thickened and the lamb is tender, check the seasoning and adjust the salt or spice level as needed. Serve hot with steamed rice, naan, or chapati for a complete meal.
Serving Suggestions
Red Chilli Lamb Fry pairs wonderfully with a side of steamed rice or soft, buttery naan. It also goes well with a simple cucumber raita or a tangy mango chutney to balance out the heat of the dish. For a more complete meal, serve it with a side of sautéed vegetables or a crisp salad.
Conclusion
This Red Chilli Lamb Fry recipe is the perfect balance of heat, spice, and savory lamb, creating a dish that is rich in flavor and texture. The combination of freshly ground spices adds an authentic touch to the curry, while the marinated lamb ensures tenderness and depth of flavor. Whether cooked in a pressure cooker for convenience or in a regular pan for a slower cooking process, this dish is sure to be a hit at your dinner table. Enjoy the fiery, aromatic flavors and impress your family and friends with this authentic Indian-inspired recipe!
