Simple Way to Make Quick Spicy lamb ghee varuval
Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Spicy lamb ghee varuval. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spicy lamb ghee varuval, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy lamb ghee varuval delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy lamb ghee varuval is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Spicy lamb ghee varuval using 13 ingredients and 3 steps. Here is how you cook it.
A combination of chilli, vinegar and soy sauce
Ingredients and spices that need to be Make ready to make Spicy lamb ghee varuval:
- 500 g lamb meat, wash and drain
- 1.5 tablespoon ginger garlic paste
- 3 tablespoon chilli powder
- tsp turmeric powder
- to taste Salt
- 3 medium onions, sliced
- 5 dried chillies, cut into quarters
- 1 sprig curry leaves
- 1 tbsp vinegar
- 1 tbsp dark soya sauce
- 3 tbsp ghee
- 1 tsp fennel seed
- Water
Steps to make Spicy lamb ghee varuval
- Marinade lamb with ginger garlic paste, salt, 2 tbsp chilli and turmeric powder. Set aside overnight or at least minimum 1hr.
- Heat 2tbsp ghee add fennel, curry leaves and 3 dried chillies. Stir well. Add 2 sliced onions and fry till translucent. Add lamb and mix well. Cook for 10 mins. Add water enough to cook lamb. In pressure cooker, 1/2 cup water and let it whistle for 20 mins. Remove pot from stove and let it steam off. Once steam has eased off, drain cooked lamb and set aside.
- Heat a wok. Heat 1tbsp ghee, add 1 sliced onion and 2 dried chillies. Cook onion. Add lamb and 1tbsp chilli powder. Mix well. Add vinegar and dark soya sauce. On high heat, keep stirring continously for 5 to 8 mins. You may sprinkle some reserved lamb broth if too dry while stirring. Taste for salt and done.
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