Lamb/Mutton fry is a lip smacking lamb formula. Lamb fry is a standout amongst the most exemplary formula of searing style meat. Lamb fry is a formula with a kinds of crisp pepper corns, ginger garlic glue, cumin seeds and onion inserted in the flavors and lamb pieces.
Mutton/lamb – 400 grams
Onion (medium size) – 1
Curry leaves – 12 pcs
Green chilies (sliced) – 3
Water – 1 1/4 cups
Chilli powder – 2 tea spoon
Salt – as required
Oil – 4 tea spoon
Turmeric powder – 1/4 tsp
Hot spices/Garam masala – 1/4 tea spoon
Ginger and garlic paste – 2 tea spoon
To begin with cut the onion and chillies, keep it aside.
Take a weight cooker or any pan, include every one of the fixings one by one, sheep , flavors, ginger and garlic glue, minimal salt and water and cook till the lamb is cooked well.
At the point when the top is opened and still water remains, keep the cover open and cook the sheep till it assimilates the fluid yet at the same time dampness ought to be there. Turn it off and keep it aside.
Presently take a pan, include oil, when it gets warm, include onion and curry leaves and broil well, till it is caramel and delicate and singed well to brilliant shading, at that point include green chilies and sear for 1 minute and move it into a bowl and keep it aside.
Presently exchange the mutton pieces into a similar pan in which onions were fricasseed, include some more oil, if necessary and meal for couple of minutes till it is simmered well and dry and begins leaving oil.
At this time include the cooked onions and green chillies, blend well, mix it well.
In the event that it is adhering to the base, blend it well with a spoon well, till you understand that simmering shading on the sheep and it is blended well with the onion blend.
Finally can include coriander leaves for decorating. In the event that you need can simply cook the lamb with its spices itself, no compelling reason to include broiled onions, curry leaves, green chilies independently.
Serve it with steamed rice or bread.