Wednesday, 20 March 2013
Lemony Lamb n Peppers
Today I made a lamb starter, which is another dish inspired by South East Asian cuisine.
I had some boneless lamb/mutton pieces and thought of trying something new.
A yellow pepper/capsicum adds that little sweetness to the fiery red chillies and the lemon juice brings out the best of both these flavors.
And for the crunch you have the roasted peanuts.
All put together a truly lovely starter.
Mutton pieces - boneless - 250 gms
Yellow pepper/capsicum - 1 - sliced lengthwise
roasted peanuts - 1 handful
Dry red chilly - 5 - cut into bits
Garlic cloves - 3 - sliced thin
Oil - 1 tbsp
Juice of 1 lemon
Salt to taste
Boil the boneless pieces of lamb in a pressure cooker along with a little salt until soft.
Drain excess water and keep aside.
Take a heavy bottomed pan or chinese wok and keep on high heat, add oil and fry the red chilies and garlic for about 2 mins, then add the peppers and fry till translucent.
Now add the lamb pieces, lemon juice, salt and the roasted peanuts and fry on high heat for 2-3 minutes.