Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy lamb ghee varuval. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Spicy lamb ghee varuval is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Spicy lamb ghee varuval is something which I’ve loved my whole life. They’re nice and they look fantastic.

Chettinad Mutton Chukka Recipe - Spicy Lamb Dry Curry Recipe. This was the best Mutton chukka varuval I have ever eaten. Thinking about it, still makes my mouth water, my friends were gratefully surprised by this special treat.

To get started with this recipe, we have to prepare a few components. You can have spicy lamb ghee varuval using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Spicy lamb ghee varuval:

1. Get 500 g lamb meat, wash and drain
2. Get 1.5 tablespoon ginger garlic paste
3. Prepare 3 tablespoon chilli powder
4. Make ready tsp turmeric powder
5. Take to taste Salt
6. Prepare 3 medium onions, sliced
7. Take 5 dried chillies, cut into quarters
8. Make ready 1 sprig curry leaves
9. Take 1 tbsp vinegar
10. Get 1 tbsp dark soya sauce
11. Prepare 3 tbsp ghee
12. Get 1 tsp fennel seed
13. Take Water

Indian Curried mutton Chops vepudu, Spicy mutton Chops varuval, Grilled Lamb Chops Recipe. I love spicy lamb curry, must try this recipe. Hi, this is chettinad mutton varuval. Quick Spicy Brinjal Fry/ Kathirikkai Varuval.

Steps to make Spicy lamb ghee varuval:

1. Marinade lamb with ginger garlic paste, salt, 2 tbsp chilli and turmeric powder. Set aside overnight or at least minimum 1hr.
2. Heat 2tbsp ghee add fennel, curry leaves and 3 dried chillies. Stir well. Add 2 sliced onions and fry till translucent. Add lamb and mix well. Cook for 10 mins. Add water enough to cook lamb. In pressure cooker, 1/2 cup water and let it whistle for 20 mins. Remove pot from stove and let it steam off. Once steam has eased off, drain cooked lamb and set aside.
3. Heat a wok. Heat 1tbsp ghee, add 1 sliced onion and 2 dried chillies. Cook onion. Add lamb and 1tbsp chilli powder. Mix well. Add vinegar and dark soya sauce. On high heat, keep stirring continously for 5 to 8 mins. You may sprinkle some reserved lamb broth if too dry while stirring. Taste for salt and done.

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