South Indian Lamb Pepper Fry is the kind of dinner you make when you want something bold and filling on the table.
The lamb cooks until tender, then finishes in a dark onion and spice mixture that clings to every piece. You get black pepper, curry leaves, green chilies, coriander, paprika, turmeric, and garam masala all working together in one pan.
This recipe has a deep, roasted finish and a lot of flavor from pantry spices and slow cooking in the skillet. It’ feels like’s a great weekend dinner, especially when you want something different from the usual chicken or beef meal.
Serve it with rice, flatbread, or even a simple onion salad and dinner is covered.
A heavy-bottom skillet or Dutch oven works well for this recipe. A medium pot is helpful for parboiling the lamb before it goes into the masala.
Why You’ll Love This South Indian Lamb Pepper Fry
Deep spice in every bite
The onions cook down until dark and rich, which gives the lamb a strong base for all the spices.
A strong weekend dinner
This dish takes more time than a fast weeknight meal, but the result is rich and filling.
Made with pantry spices
Most of the flavor comes from spices you may already keep in the kitchen.
Works with simple sides
Serve it with rice, naan, roti, or a plain salad and the meal is done.
Ingredient Substitutions
Lamb shoulder or lamb stew meat
If bone-in lamb is not available, use lamb shoulder pieces or stew meat. The cooking time may vary a little depending on the cut.
Ginger and garlic
If you do not have ginger garlic paste, use minced garlic and grated fresh ginger in equal amounts.
Mild green chilies
If mild green chilies are not available, use one or two jalapeños for a similar heat level.
Curry leaves
If you cannot find fresh curry leaves, dried curry leaves can work. The flavor will be lighter.
Vegetable oil
Use another neutral oil such as canola oil or avocado oil.
Ground cumin
You can leave out the cumin if you want the black pepper and curry leaves to stand out more. The dish still works without it.
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South Indian Lamb Pepper Fry
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Equipment
Ingredients
- 2 pounds bone-in lamb cut into medium chunks
- 2 tablespoons vegetable oil
- 2 large onions thinly sliced
- 1 tablespoons ginger garlic paste
- 3 whole mild green chilies mild green chilies
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- fresh ground black pepper to taste
- salt to taste
- ½ cup water
- 10 fresh curry leaves
- 1 teaspoon garam masala
Instructions
- Place the lamb in a medium pot. Add enough water to cover the lamb
- Place the pot over medium-high heat. Bring the water to a simmer. Then reduce the heat to medium-low or low.
- Cook the lamb for 20 to 25 minutes, until just tender.
- Drain the lamb and set aside for later.
- Heat the vegetable oil in a heavy-bottom skillet or Dutch oven over medium heat.
- Add the sliced onions and cook the onions, stirring often, until deeply browned.
- Add the ginger garlic paste and cook for 1 minute.
- Add the turmeric, ground coriander, ground cumin, paprika, red chili powder, and half of the black pepper and stir for 30 seconds.
- Add the cooked lamb, salt and stir until the lamb is coated in the onion and spice mixture.
- Pour in the water.
- Cover the skillet and cook over medium-low heat for 15 minutes.
- Remove the lid and stir often while it cooks uncovered.
- Cook until the mixture turns dry and the lamb develops a dark roasted coating.
- Add the green chilies, curry leaves, garam masala, and the remaining black pepper and stir constantly for 5 minutes.
Notes
Tips and Tricks
Brown the onions well – Take time with the onions. Their deep color gives the dish much of its rich taste. Do not overboil the lamb – Cook the lamb only until just tender during the first step. It will cook more later in the skillet. Keep stirring near the end – Once the liquid cooks off, stir often so the onions and spices do not burn. Adjust the black pepper last – Taste near the end and add more black pepper if you want a stronger pepper finish. Use a wide pan – A wider skillet helps the moisture cook off faster and gives the lamb more roasted edges.Storing and Reheating
Reheat on stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. Refrigerate – Place leftovers in an airtight container and store in the refrigerator for up to 3 days. Freeze – Place the cooled lamb in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.Nutrition
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