Easiest Way to Prepare Gordon Ramsay Spicy lamb ghee varuval

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spicy lamb ghee varuval. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Spicy lamb ghee varuval is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Spicy lamb ghee varuval is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook spicy lamb ghee varuval using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Spicy lamb ghee varuval:

1. Prepare 500 g lamb meat, wash and drain
2. Make ready 1.5 tablespoon ginger garlic paste
3. Take 3 tablespoon chilli powder
4. Take tsp turmeric powder
5. Get to taste Salt
6. Take 3 medium onions, sliced
7. Prepare 5 dried chillies, cut into quarters
8. Make ready 1 sprig curry leaves
9. Prepare 1 tbsp vinegar
10. Make ready 1 tbsp dark soya sauce
11. Prepare 3 tbsp ghee
12. Prepare 1 tsp fennel seed
13. Get Water

Instructions to make Spicy lamb ghee varuval:

1. Marinade lamb with ginger garlic paste, salt, 2 tbsp chilli and turmeric powder. Set aside overnight or at least minimum 1hr.
2. Heat 2tbsp ghee add fennel, curry leaves and 3 dried chillies. Stir well. Add 2 sliced onions and fry till translucent. Add lamb and mix well. Cook for 10 mins. Add water enough to cook lamb. In pressure cooker, 1/2 cup water and let it whistle for 20 mins. Remove pot from stove and let it steam off. Once steam has eased off, drain cooked lamb and set aside.
3. Heat a wok. Heat 1tbsp ghee, add 1 sliced onion and 2 dried chillies. Cook onion. Add lamb and 1tbsp chilli powder. Mix well. Add vinegar and dark soya sauce. On high heat, keep stirring continously for 5 to 8 mins. You may sprinkle some reserved lamb broth if too dry while stirring. Taste for salt and done.

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