Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spicy lamb ghee varuval. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chettinad Mutton Chukka Recipe - Spicy Lamb Dry Curry Recipe. This was the best Mutton chukka varuval I have ever eaten. Thinking about it, still makes my mouth water, my friends were gratefully surprised by this special treat.
Spicy lamb ghee varuval is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Spicy lamb ghee varuval is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have spicy lamb ghee varuval using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spicy lamb ghee varuval:
- Prepare 500 g lamb meat, wash and drain
- Prepare 1.5 tablespoon ginger garlic paste
- Prepare 3 tablespoon chilli powder
- Make ready tsp turmeric powder
- Get to taste Salt
- Prepare 3 medium onions, sliced
- Take 5 dried chillies, cut into quarters
- Make ready 1 sprig curry leaves
- Make ready 1 tbsp vinegar
- Make ready 1 tbsp dark soya sauce
- Make ready 3 tbsp ghee
- Get 1 tsp fennel seed
- Take Water
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Instructions 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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