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Stir Fried Strips Of Lamb With Peppers And Pineapple

Madhuri.Dixit's picture
  Lamb 8 Ounce (225 Gram)
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Mango powder 1 Teaspoon
  Pineapple juice 4 Fluid Ounce (125 Milliliters)
  Hot chili sauce 1 Teaspoon
  Garlic paste 1 Teaspoon
  Ginger paste 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Salt To Taste
  Corn oil 2 Tablespoon
  Pepper red 1⁄2 , deseeded and cubed
  Green pepper 1⁄2 , deseeded and cubed
  Pineapple chunks 12
  Chopped coriander leaves 1 Tablespoon (Fresh, Plus More Sprigs For Garnish)
  Sesame seeds 1 Tablespoon

1. Trim the lamb of any excess fat and cut it into strips about 5 mm / 1/4 in thick and 5 cm / 2 in long. Place in a mixing bowl.
2. Add to the lamb the ground coriander, cumin, mango powder, pineapple juice, chilli sauce, garlic, ginger, turmeric and salt to taste. Blend everything well together and set aside for about 30 minutes.
3. Heat the oil in a kadahi, wok or deep frying pan over a moderate heat and drop the lamb into it. Stir-fry for 2-3 minutes. Add about 150 ml / 1/4 pint of water and bring to a simmer. Lower the heat, cover the pan and cook gently for 7-10 minutes, stirring occasionally.
4. Add the cubed peppers followed by the chunks of pineapple and the fresh coriander. Continue to stir-fry for a further 2 minutes.
5. Finally, garnish with the sesame seeds.

Recipe Summary

Main Dish
Stir Fried

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Stir Fried Strips Of Lamb With Peppers And Pineapple Recipe