Lamb is a small sheep that’s less than 100 lbs when alive. The meat is very tender. This is one of the most versatile meat to cook.
Ingredients:
- 4 lbs of mixed lamb meat (leg and rib)
- 2 tablespoons of curry powder
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1/2 tablespoon of turmeric
- 1/4 tablespoon of ground ginger
- 1 medium pepper
- 1 large onion (chopped)
- 3/4 head of garlic (chopped)
- 2 heads of scallion (chopped)
- 1 potspoon of oil
- salt to taste
Preparation:
Clean the meat and wash lightly.
Add meat with the ingredients (except oil) in a large bowl and mix.
Heat oil in a pot or pan. Add the mixture into a pan. Stir rapidly until all juices evaporate. Add a little water if necessary to induce this.
Stir fry for 2 more minutes. Add 1 cup of water and simmer on medium heat.
Test the meat for desired tenderness. Add a little water if necessary.
Remove from heat when tenderness is reached and sauce is thick.
Serve anyhow, anytime and with anything.