Lamb Stir Fry With Red Onion Chickpeas And Yogurt Recipes
LAMB STIR-FRY WITH RED ONION, CHICKPEAS AND YOGURT
Steps:
- Using a thin knife, cut the lamb off the bones, then cut the meat into 1-inch pieces; discard the bones. Season the lamb with salt and black pepper; refrigerate, if not cooking right away.
- Heat a large cast-iron skillet over high heat. Add the oil to the pan and swirl to coat. Add the lamb and cook, stirring occasionally, until well-browned but not cooked through, about 3 minutes. Add the cumin seeds and crushed red pepper and cook, stirring, until fragrant, about 30 seconds. Add the onion and garlic and cook, stirring, until just starting to soften, 1 to 2 minutes. Add the chickpeas and a generous pinch of salt and black pepper and cook, stirring, until the chickpeas are warm, 1 to 2 minutes.
- Meanwhile, whisk the stock with the lemon juice and cornstarch in a small bowl. Pour into the skillet and cook, stirring, until the lamb is just cooked through and the mixture is coated in a light sauce, 1 to 2 minutes. Fold in the mint and season with salt and black pepper. Serve right away, passing yogurt at the table.
KERALAN STIR FRIED CRISPY LAMB
Steps:
- Heat the oil in a frying pan over medium high heat. When visibly hot, add the onion and fry for about five minutes until lightly browned.
- Add the green chillies, garlic and ginger paste and curry leaves (optional) and fry for a further 30 seconds before adding the cooked lamb.
- Stir this well and ad the dry spices. Fry until the meat is crispy on the outside and then add the soy sauce and salt to taste. Remember, the soy sauce is already quite salty so taste before adding more salt.
- Squeeze the lemon juice over the top and garnish with fresh coriander to serve.
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