Erachi Porichathu (Fried lamb flavoured with aniseed) recipe
ingredients
250 g (9 oz) Lamb, boneless
2 tsp (4 g) Aniseed (saunf)
1 Garlic (lasan), pod
Salt to taste
a pinch Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
2 cups (500 ml) 16 fl oz Water
Vegetable oil for frying
2 tsp (4 g) Aniseed (saunf)
1 Garlic (lasan), pod
Salt to taste
a pinch Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
2 cups (500 ml) 16 fl oz Water
Vegetable oil for frying
method
1. Grind the aniseed, garlic, and salt to a smooth paste. Marinate the lamb with the paste for half an hour. Keep aside.
2. In a non-stick pan, add the lamb, turmeric powder, and red chilli powder and cook on low heat for 45 minutes or till the water is completely absorbed and the lamb is tender. Keep aside.
3. Heat the oil in the wok (kadhai); deep-fry the lamb till golden brown.
4. Serve hot.
2. In a non-stick pan, add the lamb, turmeric powder, and red chilli powder and cook on low heat for 45 minutes or till the water is completely absorbed and the lamb is tender. Keep aside.
3. Heat the oil in the wok (kadhai); deep-fry the lamb till golden brown.
4. Serve hot.
serving amount
serves: 2-4
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