Pepper lamb masala

This pepper infused lamb tastes great as appetizer, or as a dry to accompany chapatis and rice. Garlic and pepper are always a great combination to pair, for maximum flavor and taste.

To cook the lamb:
In a cooker or heavy bottom pan add,
1 kg/2 lb lamb pieces
1/2 tsp chili powder
1/4 tsp turmeric
1 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp salt
2 cups water

Pressure cook one or two whistles. If using a pan, cover and cook for 20 minutes on medium heat, until the lamb is cooked.

Separate the lamb and broth. Preserve the broth for a soup or pilaf. An easy way to preserve this flavorful broth is to cool, filter out the clear liquid, then fill it up in an ice cube tray. Freeze for up to 2 months.

For the pepper masala
1 tbsp oil
1/2 cup fenugreek/methi, chopped
1 cup red onion, chopped
1 cup ripe tomatoes, chopped
1/4 tsp turmeric
1 tsp black pepper powder
1/2 cumin powder
1/2 tsp coriander powder
1 tsp garlic paste
Salt to taste
Cooked lamb pieces

Place a heavy bottom pan on medium high. Add oil. When it begins to shimmer, add fenugreek/methi, and onions. When the onions brown, slightly, add tomatoes. When the tomatoes get a little pulpy, add all the powders and salt. Stir to combine. Toss in the cooked lamb pieces and garlic paste. Cook on low for 10 minutes. Serve, as appetizer, or along with chapatis and rice. Enjoy!