Ingredients
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2 fresh red chilies
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2 lbs boneless lamb, cut into 1 in slices
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1 cup onion, chopped
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5 garlic cloves, halved
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1 inch gingerroot, julienned
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1 teaspoon turmeric
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1/8 teaspoon asafoetida powder
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1 teaspoon cumin powder
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1 teaspoon curry powder
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2 dried red chilies
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4 tablespoons cooking oil
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1 tablespoon lemon juice
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1 cup broth or 1 cup water
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salt and pepper
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1 cup green onion, cut in 1 in. length
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1 cup green peas
Instructions
- In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
- Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
- After marinating, drain the marinade and pat-dry lamb pieces.
- In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- In a non-stick pan heat two tablespoons of oil.
- Add dried red chilies and fry till dark.
- Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
- Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry lamb until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).