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Stir Fried Lamb – Keralan Crispy Lamb Recipe

Keralan Stir Fried Lamb

So good! You’ve got to try delicious lamb stir fry.

This Keralan stir fried crispy lamb is seriously one of my favourite Indian quick stir fries.

It’s such an easy dish to prepare. It may be simple but it is so good.

Although you could use raw lamb and cook it longer, this is one you should start with pre-cooked lamb.

Any pre-cooked lamb will do. You could use left over leg of lamb from Sunday dinner for example.

This Keralan lamb stir fry recipe is just one of over 100 new easy, curry house style recipes that are featured in my cookbook, “The Curry Guy Easy”.

Where is this lamb stir fry recipe from?

I actually learned how to make this Keralan crispy fried lamb while I was in London for the photoshoot for The Curry Guy Easy.

I had planned to feature a completely different curry but ended up visiting a Keralan restaurant by chance and loved this dish. 

Luckily for me, the chef was very happy to share his recipe.

Make this recipe your own…

Just like all good Indian food, it is important to taste as you go and not just blindly follow the recipe.

This recipe is perfect for my tastes but you could adjust it to your taste too. If you like more soy sauce, add it. More chillies? Why not?

Taste as you go and this will be the most amazing lamb dish you’ve ever tried.

Yield: 2 - 3

Keralan Stir Fried Crispy Lamb

Keralan Stir Fried Crispy Lamb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 - 3 tablespoons rapeseed oil
  • 1 onion - finely chopped
  • 2 - 3 green chillies - cut into thin rings
  • 1 tablespoon garlic and ginger paste
  • 10 curry leaves
  • 500g (1lb) cooked lamb leg or shoulder - cut into small pieces
  • 1 tablespoon curry powder, garam masala or mixed powder
  • 1/2 teaspoon chilli powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon dark soy sauce
  • Salt to taste
  • 2 tablespoons chopped coriander
  • Juice of one lemon

Instructions

  1. 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.
  2. Add the green chillies, garlic and ginger paste and curry leaves (optional) and fry for a further 30 seconds before adding the cooked lamb.
  3. 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.
  4. Squeeze the lemon juice over the top and garnish with fresh coriander to serve.

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Ian

Saturday 24th of March 2018

Hi. It seems a lot of ground black pepoer? A tablespoon?

Dan Toombs

Monday 30th of April 2018

Hi Ian

Feel free to use less. That's how I learned the recipe and I do love black pepper. :-)

Thanks, Dan

Michael Reap

Sunday 4th of March 2018

FYI, "rapeseed oil" is more commonly called "canola oil" in North America.

Dan Toombs

Tuesday 6th of March 2018

I know. I'm from California originally. :-)

Dan

David Jones

Thursday 1st of March 2018

Very interesting ,will try some of your recipes Thank you

How do I grow curry leaves and coriander ?

Dan Toombs

Tuesday 6th of March 2018

Thank you David - I'm in no way a gardener but I have had some luck with curry leaves and coriander. I just follow the tips on the plants when they come. For curry leaves, try Plants4Presents. :-)

Dan

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