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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.

Ingredients: 1 teaspoon minced garlic,1 teaspoon minced ginger,1 teaspoon minced green chile (serrano, Thai, or jalapeño),1/16 teaspoon ground cinnamon,1/16 teaspoon ground cloves,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,2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes),1/2 teaspoon fresh lemon juice,2 cups (360g) thinly sliced onion,1 teaspoon salt,3 tablespoons vegetable oil,2 tablespoons water

Instructions: 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.

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