South Indian Lamb Pepper Fry
South Indian Lamb Pepper Fry is a bold lamb dinner with onions, curry leaves, black pepper, and warm spices.
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Equipment
Heavy-bottom skillet or Dutch oven
Medium Pot (if parboiling meat)
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
Calories: 500kcalCarbohydrates: 7gProtein: 26gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 110mgSodium: 174mgPotassium: 428mgFiber: 2gSugar: 3gVitamin A: 191IUVitamin C: 41mgCalcium: 49mgIron: 3mg
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