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Home > Recipes > Dry-fried lamb with spices

Dry-fried lamb with spices
( SERVES 4 )

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Dry-fried lamb with spices

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Ingredients

4 Tbsp Oil
2 Dried chillies
3 Cloves
3 Cardamom pods, green
2 Cinnamon sticks
1 tsp Cumin seeds
1 tsp Fennel seeds
10 Black peppercorns
2 Bay leaves
25 Curry leaves, plus extra fried to garnish
250 g Onions, sliced
8 Garlic cloves, crushed
2½ cups Fresh ginger, sliced
1 kg Boned lamb shoulder, cut into 2.5 cm cubes
1 Tbsp Ground coriander
½ tsp Turmeric
¾ tsp Chilli powder
1 to taste Salt
25 g Desiccated coconut, plus extra fried to garnish

Directions

  1. Heat the oil in a wok or large heavy-based pan and when hot, add whole spices and curry leaves. When they begin to crackle add onions and cook until golden brown. Add garlic and ginger and cook, stirring for another two minutes.
  2. Add diced lamb and cook over a high heat until the lamb colours, about 5-10 minutes. Add ground spices and cook, stirring, for about 10 minutes. Cover and cook over a low heat for a further 10-15 minutes.
  3. Season and stir in coconut. Serve garnished with more coconut and fried curry leaves.
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http://www.bite.co.nz/recipe/1129/Dryfried-lamb-with-spices/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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