Lamb Pickle

Published under: Mutton

Lamb – 1 kg, boneless and cut into 1 inch cubes
Oil – 2 cups
Salt as per taste
Green Chillies – 15
Garlic – 5 to 6 cloves, peeled
Ginger – 2 inch piece, peeled and finely chopped
Red Chilli Powder – 100 gms
Ginger – 1 tsp, ground
Garlic – 1 tsp, ground
Turmeric Powder – 1 tsp
Vinegar – 1/2 cup
Sugar – 1 tblsp

1. Wash lamb.
2. Boil with salt and enough water till tender.
3. Allow the water to evaporate when the meat is cooked.
4. Fry the lamb in oil till brown.
5. Drain and keep aside.
6. In the same pan and oil, add green chillies, garlic and ginger.
7. Fry till lightly brown.
8. Add the ground masalas, ginger, garlic, vinegar, salt and sugar.
9. Fry till they brown a bit.
10. Bring to boil.
11. Add lamb and simmer for 3 minutes.
12. Remove, cool and refrigerate.
13. Serve as desired.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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