Lamb Pepper Fry

SpicySpicy Served HotServed Hot
Very Good based on 2 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Lamb & Mutton , Non-Vegetarian Snacks , Non-Vegetarian Curries , Non-Vegetarian Sidedish , 30 Minute Recipes

Lamb pepper fry is packed with spicy, rich flavors and is super easy to prepare. It requires a good cut meat, you can use baby lamb shoulder / goat (mutton) for this recipe with/ without bones. Its a side to go along with rice/ chapatti but the way I love it is a kadai rice, where the left over masala is been tossed with rice and relished to the fullest. I got this recipe online and to my surprise this is one dish that I make every time I but lamb it is so good and something that you will end up doing again and again.


Servings: 2 Preparation time:
  • Goat, Raw, Mutton Mutton(Baby Lamb ,shoulder, with/without bones) - 250 gms
  • Onions, Raw, Onion Onion - 1 (big)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic flakes - 4(to 5 pods)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1/2 tsp
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chili - 5 (to 6 slit)
  • Salt, Common Salt, Rock Salt, Table Salt Salt - to taste
  • Canola Oil, Vegetable Oil, Cooking Oil - 1 tsp
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves - (2 springs)
  • Whole spices :
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed (Jeera) cumin seeds 1 tsp,
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks cinnamon - 1( inch stick)
  • Bay Leaf, Tej Patta Bay leaf - 2
  • Butter, Butter (Ghee) - 1 tsp
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds ( Jeera powder )- 1/2 tsp
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd Corriander powder - 1 tsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chilli powder - 1/4 tsp
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Pepper (cons) - 1 tsp
  • Lemon-lime Soda, Contains Caffeine, Lime Soda Lime (Lemon juice) - 2 tbsp

Instructions (Preparation Steps):

  • In a pressure cooker heat oil and add the whole spices - cinnamon bay leaf, jeera as they start to release aroma add the onions, turmeric and let it caramelized it should take a minute.
  • To this add the lamb and mix well, add 1 cup water and close the lid and place the knob/weight and let it pressure cook for 4-5 whistles until well cooked, let the pressure gradually settle.
  • In the meantime add the garlic pods, peppercorn and cumin/jeera and using a mixier / mortar/ pestle grind it coarsely. Heat a non stick pan with butter add the coarse paste and once it releases aroma add the curry leaves and green chilli, all the spices cumin, corriander, red chilli powder mix well and include the cooked lamb. If your mixture is watery let it cook on medium until it thickens or reaches the desired consistency. Drizzle with little lime juice
  • Serve hot with rice / chappati
  • Cooks Wisdom
  • - Lamb/ mutton can be replaced for this dish
  • - Pressure cooker helps is cooking the meat soft, tender and quicker
  • - Using a wide bottom vessel helps in even cooking

Cook's Tip:
To prevent butter from melting during long journeys or picnics, put the packets in a flask along with a few ice cubes.
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.


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