Parboiling meat before frying has some benefits. First it can remove or lessen the amount of fat that will be residual in frying. Second it can lessen the toughness of membrane and actually tenderize the meat.
Another is an old kosher trick. Many people who never wanted other to know that they were Jewish would boil the meat in salted and seasoned water to remove the blood and impurities from non certified kosher meat before frying it. It is a method called koshering.
Another is a carryover from horsemeat days. Boiling horsemeat makes it tender before frying.
There really is no right or wrong as to boiling before frying. For some cuts of meat it does help to make take on the frying flavor better and is more tender even if over fried.. I do it so that the meat is less fatty and tender.
Just remember to blot dryteh meat after taking it out of the water so it wil brown. This is probably the most impoirtant step.

we prefer par-boiling the meat before frying ,as we are taught by our grandma that,it helps to remove the scum and offensive flavors and odors from the meat, producing a clearer broth during the main cooking step.Care should be taken not to allow the meat to toughen.Still if the meat is a fine piece of steak or if tender lamb meat is used, then we don't parboil but fry them straight ,after making sure that they are cleaned properly.