Spicy Tamarind Lamb Fry With Flavored Rice Recipe

Indian cuisine · 674 calories

Spicy Tamarind Lamb Fry with Flavored Rice recipe

About this recipe

Spicy Tamarind Lamb Fry with Flavored Rice is a mouthwatering Indian dish that combines tender halal lamb with a tangy tamarind base. This recipe is inspired by Telangana's rich culinary traditions, delivering bold and comforting flavors. The lamb is infused with aromatic spices like mustard seeds and curry leaves, while fluffy steamed rice completes the meal. With 48 grams of protein and 15 grams of fiber, this dish is not only delicious but also nourishing, ideal for a hearty lunch. Whether you're craving something tangy or looking for a protein-packed meal, this recipe is a perfect choice. It's easy to make within 45 minutes, making it a go-to option for busy professionals who want minimal prep and maximum flavor.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • - Blep Lamb Broth For Cats & Dogs
  • 100 g Tamarind Paste
  • 200 ml Mustard Oil
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 500 g Onion
  • - Garlic Powder
  • medium Chilli Green Long
  • 50G Suhana Meatmutton
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak for 20 minutes, then drain.
  2. 2. Heat 15 ml of oil in a large pan and add mustard seeds; let them splutter for a few seconds.
  3. 3. Add curry leaves and diced onions to the pan and sauté until the onions turn golden brown.
  4. 4. Add garlic powder and green chilies, stir well to combine the flavors evenly.
  5. 5. Add the lamb pieces to the pan and cook on medium heat until they are browned on all sides.
  6. 6. Mix in tamarind pulp and Suhana Dal Makhani Spice Mix; stir to coat the lamb evenly with the tangy and spicy mixture.
  7. 7. Pour 150 ml of water into the pan, cover, and simmer for 15 minutes until the lamb is tender.
  8. 8. In a separate pot, cook the soaked rice with 400 ml of water and a pinch of salt; cover and let it steam until fully cooked.
  9. 9. Fluff the rice gently with a fork and transfer to serving plates alongside the lamb fry.
  10. 10. Garnish the lamb fry with chopped coriander leaves before serving.