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12 December 2012,23:16 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
1 hour

Preparation Method :

  • In a large mixing bowl, blend together the roasted ground spices along with the ginger, garlic, chilli powder, salt and the cubed lamb and set aside.
  • In a separate pan, heat half of the oil and fry the onions until golden brown.
  • Add in the meat mixture and stir-fry for 5-7 minutes.
  • Add the water and simmer for about 30-45 minutes or until the meat is cooked through.
  • Remove from the heat and sprinkle with lemon juice.
  • In a clean saucepan, heat the remaining oil and add the split green chillies.
  • Simmer to low flame and cover with a lid for about 20-30 seconds.
  • Remove the pan from the heat and set aside to cool.
  • Pour the chilli oil mixture over the meat curry.
  • Serve hot with rice.


  • 500 grams lean lamb, cubed
  • 750 ml water
  • 2 tablespoon lemon juice
  • 150 ml IDHAYAM sesame oil
  • 1 inch fresh ginger root, finely chopped
  • 4-6 fresh garlic cloves, crushed
  • Chilli powder and salt, to taste
  • 3 medium onions, sliced
  • 4-5 green chillies, split
  • Dry Roasted - Ground
  • 2½ teaspoon ground coriander
  • 1 tablespoon desiccated coconut
  • 2 teaspoon ground cumin
  • 1 teaspoon mixed mustard and onion seeds
  • 2 teaspoon sesame seeds

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