This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with puri (Indian fry-breads) or rava dosa(Indian crepes), or serve it with dhal, spinach chutney, and rice for a full meal.
- 2 cups (360g) thinly sliced onion
- 3 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon minced green chile (serrano, Thai, or jalapeño)
- 3 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper (cayenne)
- 1/2 teaspoon ground black pepper
- 1/16 teaspoon ground turmeric
- 1/16 teaspoon ground cinnamon
- 1/16 teaspoon ground cloves
- 2 tablespoons water
- 2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)
- 1 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.