Tangy Tamarind Lamb Stir Fry Recipe

Indian cuisine · 690 calories

Tangy Tamarind Lamb Stir Fry recipe

About this recipe

Tangy Tamarind Lamb Stir-Fry is a delightful Indian lunch dish that combines the bold flavors of tamarind and spices with tender lamb chunks and fluffy steamed rice. This dish is perfect for those looking for a protein-packed meal that’s also rich in flavor. The lamb is stir-fried until golden and juicy, then coated in a tangy tamarind sauce that’s balanced with aromatic spices like ginger and white pepper. Fresh coriander adds a final touch of brightness, while mixed vegetables contribute fiber and texture to the meal. This recipe is a one-pan wonder, making it an easy choice for busy days or gym meal prep. Serve it warm over rice for a wholesome and satisfying experience. Whether you’re cooking for an everyday lunch or prepping meals for the week, Tangy Tamarind Lamb Stir-Fry is sure to keep you energized and fueled.

Ingredients

  • 80 g Soya Chunks
  • - Frozen Mixed Vegetables
  • 1 kg Rice
  • 100 g Tamarind Paste
  • - Ginger Powder
  • 110 g Unpeeled Garlic Cloves
  • medium Chilli Green Long
  • - White Pepper
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice thoroughly in water and soak for 15 minutes before cooking.
  2. 2. In a pot, boil the soaked rice with 300 ml of water until soft and fluffy; set aside.
  3. 3. Heat vegetable oil in a large skillet over medium heat until shimmering.
  4. 4. Add minced garlic and sliced green chilies to the skillet; sauté until fragrant.
  5. 5. Toss in boneless lamb chunks and stir-fry for 5-6 minutes until browned evenly.
  6. 6. Mix in tamarind paste, ginger powder, white pepper, and salt; stir well to coat the lamb.
  7. 7. Add frozen mixed vegetables and cook for an additional 5 minutes, stirring occasionally.
  8. 8. Pour in 50 ml of water to create a light sauce; simmer the mixture for 3-4 minutes.
  9. 9. Adjust seasoning if needed and stir in chopped coriander leaves for a fresh finish.
  10. 10. Serve the tangy tamarind lamb stir-fry over steamed rice and garnish with extra coriander.