Goan Food Recipe
Food Memories Lamb Chili Fry

Hello,

I hope you will enjoy this Goan dish as much as we do, it is a dish we eat on a regular basis. It’s one of the kids favourite from the Goan repertoire because it’s part of their legacy. Initially, I had posted this recipe in French and to be honest, it really didn’t do well. I felt bad because I know this recipe is good and I guess I was just too clumsy the first time.

Hence, I decided to repost it and film it in a different way because I just really want to share this recipe with all of you.

In order to get the best of this recipe, the only advice I can give you is to really take the time to prepare the marinade, the best would be to soak it overnight and cook it the next day. The minium time should be about 2 hours if you can’t do as suggested. Also, use a good quality cooking vinegar to enhance the flavours around the spices and the ginger garlic paste.

Subsequently, the best way to cook the meat would be with a pressure cooker. If you don’t have one, no issue you can cook the meat covered in a pot as well but it would surely take more time to have the meat cooked to perfection.

To end, the crucial part is to pay extra attention to the onions, Slice them finely and salt them before cooking them. Then you just have to make sure that you caramelise them to perfection. Don’t make it too spicy, it should be perfectly balanced but with the spicy edge is needed of course.

Hope you’ll like it

Namaste,
Sikander

Music credits :
Copyright free music from the you tube Library
Jal – Edge of Water – Aakash Gandhi
Checkmate – Nathan Moore
No.2 Remembering Her – Esther Abrami

Ingredients list:

14 small cloves of garlic or 7-8 Big ones

• An inch of Fresh Ginger
  2 Cassia Bark / Cinnamon
  Some Bay leaves
• 30-40 grains of black pepper ( Kali Mirch )
• 3/4 tsp of Cumin (Jeera)
• 1 Eilachi (Green Cardamom)
• 8 cloves
• Juice of one lemon
• Salt
• Kala Namak or Black Salt
• Some Jaggery or Brown cooking sugar (for the onions)
• Cooking Vinegar
• 1 Kilo of Lamb pieces
• 5-6 Green Chillies
• 5-6 onions (Sliced and salted)
• 3/4 tsp of Curcuma powder (Haldi powder)
  Coriander / Cilantro or Dhaniya
• Cooking oil