Curried Lamb Karaage

Big juicy lamb nuggets marinated with soy sauce, ginger, garlic and curry powder before being coated in potato starch and fried till crisp.
Course Appetizer, Entree
Cuisine Experimental, Indian, Japanese
Level Beginner
Main Ingredient Lamb
Diet Dairy-Free, Low Sugar
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 small


for lamb

  • 500 grams lamb loin (cut into 1-inch cubes)
  • 14 grams fresh ginger (1/2 inch piece of grated)
  • 7 grams garlic (1 large clove grated)
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 2 teaspoons granulated sugar
  • 1 teaspoon curry powder

for mint sauce

  • 2 grams mint
  • 4 grams cilantro
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar

for frying

  • 1/3 cup potato starch
  • vegetable oil


  1. Put the lamb in a bowl along with the ginger, garlic, soy sauce, sake, sugar and curry powder. Stir well to combine, cover and refrigerate for at least 1 hour or or preferably overnight.
  2. When you're ready to fry the lamb, add add 1-inch of vegetable oil to a heavy bottomed pot and preheat to 355 degrees F (180 C). Prepare a wire rack lined with a triple layer of paper towels.
  3. Make the mint sauce by adding the mint, cilantro, vinegar, and sugar to a blender or small food processor and puree (you can also use an immersion blender).
  4. When the oil is at the desired temperature, add the potato starch to a medium bowl and toss the lamb pieces in the potato starch to coat evenly. Carefully drop the lamb into the hot oil and fry in batches until golden brown, turning once to ensure the lamb browns evenly.
  5. Transfer the fried lamb to the prepared rack and serve immediately with the lamb sauce. If you plan to serve this as a canape, just skewer the lamb with decorative picks.