Syrian Lambs’ Fry.

Why Syrian Lambs’ Fry you ask? The short answer is: I have no idea. Cumin, paprika, olive oil, and fresh mint are all popular ingredients in South West Asia, and lamb is a meat of choice, but is this a Syrian dish? Do coconuts grow in Syria? Who knows? Who cares? It is quick, cheap and very tasty, and can be prepared while the rice is boiling.


2 tsp crushed cumin.

1 tsp paprika.

¼ tsp white pepper.


¼ cup olive oil.

300g lambs’ fry, thinly sliced.

160ml coconut milk.

1/3 cup chopped fresh mint.

1/3 cup chopped fresh coriander.

1/3 cup chopped fresh parsley.


Premix the cumin, paprika, pepper and salt. Set aside. Heat the oil in a sauté pan on a hot element. Stir fry the lambs’ fry quickly until browned then add the cumin mixture.

Cook, stirring well for several more minutes until the meat is cooked then stir in the coconut milk. Bring to the boil and simmer for two – three minutes then stir through the herbs. Serve with rice.

Variations might include Syrian Chicken Livers, or Syrian Lambs’ Kidneys.

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