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Lamb Fry

Cook Time 1 hour 30 minutes
Servings 4 people
A great lamb dish with very few spices


  • Wok


  • 1 kg lamb
  • 1 tbsp chilli
  • 1 tbsp corriandar powder
  • 1 tsp cumin powder
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp corriandar seeds
  • 2 tbsp yogurt
  • salt (tp taste)
  • vegetable oil (for cooking)
  • ginger (cut in to matchsticks for garnish)
  • green chilli (for garnish)
  • fresh corriandar leaves (for garnish)


  • Heat oil in a wok and add cumin and corriandar seeds to the oil
  • Once the seeds start sputtering add lamb and fry for 20 minutes. Add drops of water if needed
  • Add salt and keep on frying, adding water when needed
  • Add all the spices, ginger and garlic paste and keep on frying
  • Add yogurt and keep on frying till the yogurt disappears, meat is tender and oil rises to the top
  • Your dish is ready. Serve with flat bread or rice
Author: Saima Baig
Course: Main Course
Cuisine: Indian, Pakistani, South Asian
Keyword: curry, Indian, lamb, Pakistani, South Asian