Fried Lamb (Lamb tareko)

1 pound boneless lamb, cut into thin strips
2 tablespoons vegetable oil
2 red chiles, finely chopped
1 tablespoon cumin
2 teaspoons turmeric
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
Vegetable oil for deep frying
½ cup plain yogurt

Combine lamb, oil, chiles, cumin, turmeric, garlic and ginger in a container with a tight-fitting lid. Stir thoroughly to coat, cover and allow to marinate for 4 hours, or overnight. Heat about 1 inch of vegetable oil in a skillet over medium heat. Add marinated lamb pieces a few at a time and fry until crispy and golden. Drain on paper towels. Serve with plain yogurt for dipping. Serves 4.

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