20-Min Jungli Maas (Spicy Lamb Skillet)
Wild-style lamb seared hot with tomatoes, green chili, and ginger—no cream, just vibrant heat and char. Ready in 20 minutes, tastes like a street-food legend.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb lamb (cut into 1-inch cubes)
- 1 medium red onion (sliced into 1-inch pieces)
- 2 whole fresh green chili (slit lengthwise)
- 2 tbsp ginger (sliced 1/4-inch thick)
- ¾ cup canned crushed tomatoes
- 1 tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Heat oil in a large skillet over high heat until it shimmers, about 1 minute.
- 2
Add lamb cubes and sear without stirring for 2 minutes until deeply browned on one side.
- 3
Flip and toss in onion, green chili, and ginger; cook another 2–3 minutes until edges char.
- 4
Pour crushed tomatoes over lamb, add salt and black pepper to taste, and stir well.
- 5
Simmer over medium-high heat for 6–8 minutes until lamb is tender and sauce thickens.
- 6
Crush kasuri methi between your fingers and sprinkle over the top; serve hot with rice or roti.
Tools you’ll need
- 12-inch skillet or large frying pan
- wooden spoon or spatula
- cutting board and sharp knife
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