Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri—or serve it with dhal, chutney, and rice for a full meal.

　　

Ingredients

Serves 4–6

　　2 cups (360g) thinly sliced onion

　　3 tablespoons vegetable oil

　　1 teaspoon minced garlic

　　1 teaspoon minced ginger

　　1 teaspoon minced green chile (serrano, Thai, or jalapeño)

　　3 teaspoons ground coriander

　　1/2 teaspoon ground cumin

　　1/4 teaspoon ground red pepper (cayenne)

　　1/2 teaspoon ground black pepper

　　1/16 teaspoon ground turmeric

　　1/16 teaspoon ground cinnamon

　　1/16 teaspoon ground cloves

　　2 tablespoons water

　　2 pounds (900g) cubed leg of lamb trimmed of fat (about 4 cups (3/4-inch) cubes)

　　1 teaspoon salt

　　1/2 teaspoon fresh lemon juice

　　

Step 1

In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.

　　

Step 2

Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.

　　

Step 3

Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.

　　

Step 4

Stir in lemon juice and remove from heat.

　　From Curried Favors: Family Recipes from South India © by Maya Kaimal. Reprinted with permission by Abbeville Press.Buy the full book from Amazon.