Keralan Stir Fried Crispy Lamb Food

KERALAN STIR FRIED CRISPY LAMB

Steps:

• Heat the oil in a frying pan over medium high heat. When visibly hot, add the onion and fry for about five minutes until lightly browned.
• Add the green chillies, garlic and ginger paste and curry leaves (optional) and fry for a further 30 seconds before adding the cooked lamb.
• Stir this well and ad the dry spices. Fry until the meat is crispy on the outside and then add the soy sauce and salt to taste. Remember, the soy sauce is already quite salty so taste before adding more salt.
• Squeeze the lemon juice over the top and garnish with fresh coriander to serve.

CRISPY MONGOLIAN LAMB

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

KERALA LAMB CURRY

Steps:

• To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
• Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
• If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice.
• Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
• When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
• Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
• Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
• Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
• Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
• Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water.
• Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
• Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
• Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional) and the mustard seeds.
• Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
• Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Drain.
• Return to pot and mix in 1 tablespoon oil.
• Stir Sherry and cornstarch in small bowl to blend.
• Mix in next 5 ingredients.
• Heat 2 tablespoons oil in large nonstick skillet over high heat.
• Add ginger, garlic, green onions, and chiles.
• Sauté until fragrant, about 1 minute.
• Add lamb, cabbage, and all bell peppers.
• Stir-fry until lamb is just cooked through, about 2 minutes.
• Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes.
• Add lamb sauce to noodles in pot.
• Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes.
• Mix in 2 tablespoons cilantro.
• Transfer to bowl.
• Sprinkle with 2 tablespoons cilantro.

STIR-FRIED LAMB WITH SPRING ONIONS

Steps:

• Slice lamb thinly.
• Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
• Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
• Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
• Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.

LAMB-FRY

Steps:

• 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.
• Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
• Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
• Stir in lemon juice and remove from heat.