Recipes - Lamb Sukuti Chili

Ingredients:

• 3 lb. boneless lamb, sliced thinly into 1-in pieces
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon chili paste
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup scallions, cut into 1-in length
• 4 tablespoons cooking oil
• Oil for deep frying
• Salt and Pepper

Marinade:

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/8 teaspoon asafetida
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• Salt and Pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over lamb slices. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry lamb pieces.

Heat frying oil to 360oF. Dip lamb pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick sauté pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. Transfer the lamb slices into the spice mixture and stir fry for 5-8 minutes, or until the slices are fully coated with spices. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied with tomato achar.