Lamb Varuval reigns from South India but found a home in Malaysia. A simple spicy dried stir fried lamb curry, super easy to prepare and guarantees a heart warming meal no matter the time of day. Often served with a nice plate of rice or even with some naan or flat bread.
Be warned this simple dish has the potential to be super mild and great for kids or deadly spicy, depending on how much chili you add. A great alternative to curries if you are tired of the all too familiar gravy like curries. Quick and simple, easy to make in a large batch and perfect for any Indian themed meal.
400g Lamb Shoulder
2 Red Onions
2tb Curry Powder
1ts Tumeric Powder
1ts Chili Powder
3 Bay Leaves
3 Star Anise
The choice of lamb is up to you. I chose lamb shoulder as it has the best amount of fat to meat ratio.
In a large bowl add in your lamb chunks along with 2tb of curry powder, 1ts of turmeric powder, 1ts of tumeric powder, 1ts of chili powder and 1ts of salt.
Gently massage your lamb, making sure it is all evenly covered with the spice mixture.
Whilst it is marinating peel and slice 2 red onions.
In a pan add in some oil and gently fry your onions on medium high heat till they are fragrant and softened.
Prepare for an aroma bomb! Add in 3 bay leaves, 4 cloves and 3 star anise into your pan and give them a gently fry till fragrant.
Once fragrant add in your lamb and give it a gently fry so all the flavours can get to know each other.
Add in a 1/8 cup of water, stir around and cover with a lid.
Let your lovely curry simmer for 10 minutes on medium high heat.
Remove the lid to reveal the smells of HEAVEN or HELL. Continue to fry on medium high heat for another minute till most of the water has evaporated. Add in some curry leaves and finely chopped coriander.
Turn off the heat and let the curry sit there for 3-4 minutes. This is so the lamb absorbs all the lovely flavours.
Serve and enjoy.
Extra: If you want it extra spicy add in some fresh chilis or some chili powder. PS: i'm not responsible if you start to breath fire.