Fire Fry

Here's a really hot one for a cold(ish) early Spring day. Up to you which chillies you choose for this dish, but the hotter you can stand, the better.







You need:

225g Lean Lamb fillet - cut into 3 inch long strips
120 ml Natural (plain) Yogurt plus same again to serve
1/4 teaspoon Ground Cardamom
1 teaspoon fresh Root Ginger - grated
2 cloves Garlic - crushed
1 teaspoon hot Chilli Powder
1 teaspoon Garam Masala
1 teaspoon Salt
1 tablespoon Olive Oil
2 Onions - finely chopped
300 ml Water
2 tablespoons fresh Coriander - chopped
1 Bay Leaf
2 Red Chillies (hot as you can stand) - deseeded and shredded
2 Green Chillies (hot as you can stand) - deseeded and shredded

In a bowl, mix together the Yogurt, Ginger, Garlic, Chilli Powder, Cardamom, Salt and Garam Masala. Add the Lamb strips and stir well to coat with the marinade. Cover with some cling film and leave in the fridge for about an hour, longer if you can!

In a large frying pan or a Wok, heat the Oil and fry the Onions for approx 5 minutes until they soften and begin to brown. Now add the Bay Leaf, followed by the Marinade and Lamb mixture.




Mix everything together well and cook over a medium heat for about 3 or 4 minutes.


Pour over the water and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes, stirring occasionally. You want the water to evaporate and reduce, but not completely. When you still have approx 2 or 3 tablespoons of water left in the pan, it will have turned into a nice thick sauce.

Scatter the Lamb with the sliced Red and Green Chillies and the chopped Coriander.

Serve with boiled white rice and some of the Plain Yogurt to cool it down!

Feeds 2