This is a South Indian delicacy which is juicy and full of flavlour, enjoyed with steamed rice and tomato rasam or saaru. The lamb is first cooked with ginger garlic paste, salt and turmeric and is then sautéd and browned with the freshly ground green masala spices which elevate it to the next level. So delicious!
Now add the cooked lamb to the green masala in the sauce pan. Sauté the lamb in the pan on gentle heat till the lamb absorbs the green masala and is well coated with it. If the masala sticks to the bottom add a little water and mix well to coat the lamb. Sprinkle some black pepper, garnish with chopped cilantro and serve hot.
The lamb pepper masala is usually enjoyed with rice and rasam. This time I made rajma rice with it and it was delicious.