Make long thin slices of the boneless lamb. Take corn flour and soy sauce and mix it in a bowl with the lamb slices. Now fry it in boiling oil. Remove the lamb from the pan and sprinkle some corn flour over it and fry them again. Now take a separate pan with some oil and heat it. Add chopped spring onions and capsicum and fry. Add the lamb fries to it and mix well. Add chilli sauce, soy sauce, and a pinch of ajinomoto and mix well. Serve hot with drinks.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.