Wash and slice the lean lamb into thin slices. Then cut into small strips (3/4 * 1 1/2 inches). Dry them in paper towels. Sprinkle evenly with salt and let it marinate over night. Coat the lamb pieces evenly with red chili powder, turmeric powder and sugar. Heat the oil in a deep curved pan (kadai) and deep fry the lamb strips until crispy. Serve immediately. You can also store this in an airtight container for a week.