Lamb Pepper Fry
For 2 (For 4)
Lamb Stir Fry Strips: 1 pack (2 packs)
Onion: 1 (2)
Tomato: 1 (2)
Green Beans: 1 pack (2 packs)
Fragrant Tarka: 1 pod (1 pod)
South Indian Tarka: 1 pod (1 pod)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
South Indian Spice Blend: 1 pod (2 pods)
Sauteed Onion Paste: 1 sachet (2 sachets)
Roti Breads : 1 pack (2 packs)
Per serving: Energy (kcal) 754 Fat 18g of which saturates 5g Carbohydrates 92g of which sugars 12g Protein 75g Salt 0.26g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Before cultivation spread to other parts of Asia, the far southwest coast of the Indian peninsula that we now call Kerala was the sole source of all the black pepper in the world. This valuable commodity put Kerala on the map, multicultural port cities springing up throughout history to provide more and more hubs for trading the original ‘black gold’. Pepper was once the spice of kings, but these days, any Keralan eatery might coat juicy lamb steaks in abundant quantities for a crowd-pleasing stir fry.
Preparation time:For 2 - 30 minsFor 4 - 45 mins
Cooking time:For 2 - 35 minsFor 4 - 50 mins
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