Peppery Stir -Fried Lamb

Peppery Stir -Fried Lamb

Peppery Stir -Fried LambHow to Make peppery stir -Fried lamb

2 pound boned leg of lamb or beef cut in to bite size

1 1/2 ground masala

1/4 tsp fennel seeds  powder

1 1/2 tsp salt

4 tsp white vinegar

6 tbsp coconut oil

2 cup finely chopped onions

3 tsp minced ginger

2 1/2 minced garlic

2 tsp ground pepper

3/4 cup Coconut slices

1/2 cup sliced  onions

15 fresh curry leaves

Method:

1.  in a large deep fry pan combine the meat,ground masala,fennel,salt,vinegar and 1/2 cup water.

Bring to a boil then reduce heat to low.Cover and simmer for 20 minutes until the meat is no

longer pink inside. Remove the meats to a plate.Pour the meat juice into a separate bowl and

reserve

 

2. Using the same pan  wiped and cleat then heat 4 tbsp of oil over medium -high heat. Fry  2 cups

of sliced onions until light brown.Stir in the ginger, garlic,and crushed pepper and fry about a minute.

Add  the meat peaces  and 1/4 cup of the reserved juices and fry until the liquid has mostly evaporated.

Repeat this process, adding a 1/4 cup of reserved juices at a time and  stirring continually after each

addition,until the last addition of  liquid thickness to form a creamy coating on the meat. This process

tenderizes the meat and darkness the sauce, and  should take about 15 minutes. Remove from the heat

and put into a serving bowl.

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