Ingredients:
2 lbs. boneless lamb, cut into thin 2-inch long slices
Oil for deep frying
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
2 tablespoon mustard oil (vegetable oil can also be used)
5 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1 tablespoon lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
2 tablespoon molasses
2 tablespoons corn starch
Salt
Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, pour marinade over lamb pieces; mix well, cover, and let marinate for at least four hours.
Heat oil in a deep fryer. Dip marinated lamb pieces in oil and fry until crispy. Garnish with chopped cilantro. Serve hot with mango chutney.
2 lbs. boneless lamb, cut into thin 2-inch long slices
Oil for deep frying
2 tablespoons chopped cilantro for garnish
Marinade:
1 tablespoon cumin powder
2 tablespoon mustard oil (vegetable oil can also be used)
5 fresh red chilies
1/2 tablespoon turmeric
1/2 teaspoon grated nutmeg
1/2 teaspoon timur (Szechwan pepper)
1 tablespoon lemon juice
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon honey
2 tablespoon molasses
2 tablespoons corn starch
Salt
Cooking Instructions:
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, pour marinade over lamb pieces; mix well, cover, and let marinate for at least four hours.
Heat oil in a deep fryer. Dip marinated lamb pieces in oil and fry until crispy. Garnish with chopped cilantro. Serve hot with mango chutney.
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