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CREATIVE NEPALI COOKING WITH TULSI REGMI
 

 

 

Introduction

Appetizers

Meat

Poultry

Seafood

Vegetarian

 

 

Soups

Rice& Rotis

Achars

 Marinades

Desserts/Beverages

Momo

 














 

 


MEAT RECIPES

Gorkhali Lamb Chili (Nepali Spicy Grilled Lamb Sautéed in Chili Sauce)
Lamb Daikon Tarkari
(Tender Lamb Curried with Daikon Radish)
Lamb Pumpkin Tarkari
(Tender Lamb Curried with Pumkin)
Lamb Spinach Tarkari
(Himalayan Lamb Curried with Spinach)
Lamb Saag Tarkari
(Lamb Curried with Mustard Greens)
Lamb Cauliflower Tarkari
(Tender Lamb Curried with Cauliflowers and Peas)
Lamb-Stuffed Cabbage Rolls
(Cabbage Rolls Stuffed with Spicy Lamb, Nepali Style)
Keema Sekuwa
(Classic Nepali Grilled Ground Lamb Skewers)
Lamb Sekuwa
(Classic Nepali Grilled Lamb Skewers)
Lamb Choyla
(Classic Nepali Grilled Lamb Marinated in Seasoned Mustard oil)
Sesame Lamb Choyla
(Sesame-Flavored Grilled Lamb Marinated in Seasoned Mustard oil)
Lamb Bhutuwa
(Lamb Stir-Fried in Himalayan Spices)
Keema Bhutuwa (Ground Lamb Stir-Fried in Herbs and Spices)
Lamb Thukpa
(Himalayan Lamb Noodle Soup)
Lamb Tarkari
(Classic Lamb Curried in Yogurt and Himalayan Herbs)
Tomato Lamb Tarkari
(Classic Lamb Curried in Tomato and Himalayan Herbs)
Lamb Chili Bhutuwa
(Nepali Lamb Stir-Fried in Chili Sauce)
Lamb Chili Meatballs
(Nepali Skewered Meatballs Grilled and Curried in Spices)
Gorkhali Lamb Cutlets
(Nepali Spiced Lamb Cutlets)
Lamb Chili Sekuwa
(Classic Nepali Grilled Lamb Marinated in Chili Sauce)
Lamb Poleko
(Nepali Smoked Leg of Lamb)
Lamb Sukuti Chili
(Nepali Crispy Smoked Lamb Sautéed with Spices)
Lamb Sukuti (Nepali Crispy Smoked Lamb Slices)
Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)


Gorkhali Lamb Chili

(Nepali Spicy Grilled Lamb Sautéed in Chili Sauce)

INGREDIENTS
2 lbs. lamb chops (pork can also be used)
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 tablespoon fresh hot chili, minced
1 tablespoon cumin powder
1 cup onion, finely chopped
1 cup tomato, chopped
2 tablespoons honey
2 cups red bell pepper, cut into 1-in pieces
1 cup scallion, cut into 1-in length
2 tablespoons cooking oil
5 dry whole red chilies
Salt and Pepper
2 tablespoons chopped cilantro for garnish  

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
Salt and Pepper

DIRECTIONS
In a small bowl combine all marinating ingredients into a smooth paste.  In a large bowl, pour the marinade over lamb pieces. Mix well, cover, and let marinate for at least four hours. Grill marinated lamb on a charcoal grill, occasionally turning until cooked through, about ten minutes. Cut grilled lamb into 1-in strips.

In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.  In a sauce pan heat two tablespoons of cooking oil. Fry dry whole red chilies till dark.  Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes. Add grilled lamb pieces, red bell pepper, and scallions.  Stir thoroughly to coat with spices.  Cook until vegetables are tender.  Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice, or roti (flat bread).

 
Lamb Daikon Tarkari
Tender Lamb Curried with Daikon Radish)    

INGREDIENTS
2 lbs. boneless lamb, cut into 1-in pieces (can be substituted with goat or chicken)
3 cups daikon (mula), cut into 1-in long strips
1 cup red bell pepper, cut into 1-in long strips
1 cup onion, sliced
2 cups broth or water
1 cup tomatoes, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
1 teaspoon mustard seeds
5 tablespoons cooking oil
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric
2 bay leaves
Salt and Pepper
2 tablespoons cilantro, finely chopped, for garnish  

DIRECTIONS
In a large bowl, season lamb pieces with salt and pepper. In a non-stick pan heat two tablespoons of cooking oil, brown lamb pieces, and set aside. Drain the oil, and add remaining three tablespoons of oil; splitter mustard seeds till dark. Add chopped onions and sauté till light brown. Add turmeric, garlic, ginger, cumin, curry powder and salt. Stir for a minute or so on low heat. Add daikon and red bell pepper to the onion mixture. Stir-fry till wilting occurs. Transfer browned lamb pieces to the pan, mix well for about two minutes. Add tomatoes, bay leaves and broth to the lamb mixture. Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 20 min. Garnish with chopped cilantro. Serve with rice, or roti (flat bread).
 
 
Lamb Pumpkin Tarkari
(Tender Lamb Curried with Pumpkin, Nepali style)  

 INGREDIENTS       
3 cups butternut squash, cleaned out, and cut into 1-in. cubes      
1 lb lean lamb, cut into 1-in. pieces      
1 cup mushroom, sliced      
1 cup red bell pepper, cut in 1-in. length      
2 cups onions, chopped     
3 fresh chilies, minced      
1 tablespoon garlic, minced      
1 tablespoon ginger, minced      
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric
2 bay leaves    
2 cups broth or water     
Salt and Pepper
6 tablespoons cooking oil for browning and stewing                  
1 teaspoon mustard seeds for garnish      
1 tablespoon chopped cilantro for garnish  

DIRECTIONS
In a large bowl, season lamb pieces with salt and pepper.  In a non-stick sautéing pan, heat two tablespoons of oil.  Transfer the seasoned lamb into the pan and brown well.  Reserve the browned pieces of meat in a plate for stewing.  In a non-stick sauce pan, heat three tablespoons of oil.  Add bay leaves and chopped onion; sauté till light brown.  Transfer browned lamb pieces to the sauce pan.  Add chilies, garlic, ginger, cumin, curry powder and salt to the squash mixture and stir for about five minutes.  Add broth; bring the lamb mixture to a boil; simmer for 30 minutes.  Put butternut squash cubes, mushroom and red bell pepper; stir well.  Cover and simmer for another 30 minutes until lamb and vegetables are cooked and desired consistency of the stew has been attained.  For garnish, fry a teaspoon of mustard seeds with one tablespoon of oil and add to the stew.  Sprinkle chopped cilantro over the stew before serving.  Serve with rice and roti (flat bread).


 
Lamb Spinach Tarkari
(Himalayan Lamb Curried with Spinach)

INGREDIENTS
2 lbs. lamb, cut into 1/2-in cubes (can be substituted with chicken)
2 lbs. fresh spinach, torn in small pieces
2 cups onions, finely chopped
1 teaspoon fenugreek seeds
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric
1 cup broth or water
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons clarified butter
Salt and Pepper

DIRECTIONS
In a large bowl, season lamb pieces with salt and pepper.  In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark. Add turmeric and chopped onions and sauté till brown. Put garlic, ginger, cumin and curry powder, and stir for a minute or so until the aroma of roasted spices comes out. Transfer seasoned meat to the onion mixture. Stir and brown well. Add broth and simmer on low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding spinach in batches. Let each batch of spinach wilt down before adding another batch. Increase the heat to high to evaporate all the excess liquid. Adjust seasoning with salt and pepper. Serve with rice and roti (flat bread).  
 
 
Lamb Saag Tarkari
(Lamb Curried with Mustard Greens)    

INGREDIENTS
2 lbs. lamb, cut into 1/2-in cubes (can be substituted with chicken)
2 lbs. fresh mustard greens, torn into small pieces
2 cups onions, finely chopped
1 teaspoon mustard seeds
1 teaspoon jwanu seeds
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric
1 cup lamb broth or water
3 fresh chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons fresh dill weed, roughly chopped
2 tablespoons cooking oil
1 tablespoon chopped cilantro for garnish
Salt and Pepper

DIRECTIONS
In a large bowl, season lamb pieces with salt and pepper.  In a non-stick sauce pan heat clarified butter, splitter mustard and jwanu seeds until they turn dark. Add turmeric and chopped onions, and sauté till brown. Put garlic, ginger, cumin and curry powder, and stir for a minute or so until the aroma of roasted spices comes out. Transfer seasoned meat to the onion mixture. Stir and brown well. Add broth and simmer in low heat till the lamb meat is tender and the sauce has thickened up.

Increase the heat to medium, and begin adding mustard greens in batches. Let each batch of the greens wilt down before adding another batch. Add chopped dill weed, stir well. Increase the heat to high to evaporate all the excess liquid. Do not over cook the mustard greens. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti (flat bread).  
 

Lamb Cauliflower Tarkari
(Tender Lamb Curried with Cauliflowers and Peas)

INGREDIENTS
2 lbs. lamb, cut into 1-in pieces (can be substituted with chicken)
3 cups cauliflower, cut into 1-in long pieces
1 cup fresh green peas
1 cup onion, sliced
1 cup chopped tomatoes
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon turmeric
3 fresh chilies, minced
5 tablespoons cooking oil for currying
2 bay leaves
2 cups lamb broth or water
Salt and Pepper
1 tablespoon cilantro, finely chopped, for garnish

DIRECTIONS
In a large bowl, season lamb pieces with salt and pepper.  In a non-stick pan, heat two tablespoons of cooking oil, brown lamb pieces, and set aside. Drain the oil, and heat three tablespoons of oil, splitter fenugreek till it turns dark. Add turmeric, bay leaves and chopped onions, and sauté till light brown. Add garlic, ginger, chili, cumin and curry powder. Stir for 1 min in low heat. Add cauliflower to the onion mixture. Stir-fry till wilting occurs. Transfer browned lamb pieces to the pan, mix well for about two minutes. Add tomatoes and broth to the lamb mixture. Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 minutes or more. Do not overcook cauliflower. It should retain its structure intact. Add peas and cook for another few minutes over low heat. Garnish with chopped cilantro. Serve with rice and roti (flat bread).    
 

Lamb-Stuffed Cabbage Rolls
(Cabbage Rolls Stuffed with Spicy Lamb, Nepali Style) 

INGREDIENTS
2 lbs. minced lean lamb (pork can also be used)
1/2 cup onions, finely chopped
1/2 green onions, finely chopped
1 cup cooked rice
3 teaspoons fresh cilantro, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 fresh red chilies, minced
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon curry powder
1 cup paneer cheese, roughly grated
2 tablespoons melted butter
1 large head fresh cabbage
Salt to taste

For sauce:

1 cup chopped onions
2 cloves garlic
1/2 in. ginger
1 cup chopped tomatoes
1 teaspoon mustard seeds
1 cup rich lamb broth water
2 tablespoons clarified butter
1 teaspoon chili powder
1/4 teaspoon jwanu (optional)
2 tablespoons green onions for garnish.    

DIRECTIONS
In a large bowl combine all ingredients except cabbage. Mix well, cover, and refrigerate for I hour. In the mean time, core the head of cabbage, boil in salted water till soft. Separate into leaves, and keep in ice-cold water. Remove the thick veins if necessary. Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks. Repeat with other leaves. Rub butter generously on the stuffed rolls and stack in a steamer. Steam till the stuffing is cooked through, about 8-10 min. Transfer the steamed rolls to a large plate.

For sauce, in a non-stick sauce pan heat two tablespoons of clarified butter, splitter mustard seeds. Add onions and sauté till brown. Add garlic, ginger and chili powder, and fry for a minute over low heat. Add tomatoes, broth, jwanu and salt and pepper. Simmer the tomato mixture until the sauce thickens, about 15 min. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min. Garnish with chopped green onions. Serve with roti (flat bread) and tomato achar.
 
 
   
Keema Sekuwa
(Classic Nepali Grilled Ground Lamb Skewers)    

INGREDIENTS
2 lbs. minced lamb (chicken or pork can also be used)
1/2 cup finely chopped onions
1/4 cup finely chopped green onions
2 tablespoons finely minced cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 fresh red chilies, minced
1/2 teaspoon grated nutmeg
1 teaspoon cumin powder
1 teaspoon curry powder
1 cup paneer cheese, roughly grated (optional)
2 tablespoons cooking oil
1 egg, beaten
1 tablespoon flour
Salt to taste

Bamboo skewers (pre-soaked in cold water for 30 min.)
Melted butter for basting
 
DIRECTIONS
Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors. In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage. Insert a pre-soaked skewer through the sausage. Repeat with the remaining lamb mixture. Generously brush all lamb sausages with melted butter. Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.

Take off the grill the cooked sekuwas and generously brush with melted butter before serving. Arrange the sekuwas on the bed of rice pilaf, supplemented with tomato, cucumber and red onion slices. Goes well with tomato achar.
 
   
Lamb Sekuwa
(Classic Nepali Grilled Lamb Skewers)  

INGREDIENTS
2 lbs. boneless lamb, cut into 1-in cubes (pork can also be used)
Melted butter for basting
2 tablespoons chopped scallion for garnish
Bamboo skewers, pre-soaked overnight

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
2 tablespoon cooking oil
Salt and Pepper

DIRECTIONS
In a blender, process all marinating ingredients into a smooth paste.  In a large bowl, pour the marinade over lamb cubes. Mix well, cover, and let marinate for at least four hours.  After marinating, drain the marinade.  Thread marinated lamb cubes into skewers.

Fire up a charcoal grill. Clean the grill surface thoroughly. Grill the skewered lamb pieces, frequently turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and generously brush with butter before serving.  Arrange the lamb sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices.  Sprinkle chopped scallions over the sekuwas.  Complement the sekuwas with tomato achar.
  
 
Lamb Choyla
(Classic Nepali Grilled Lamb Marinated in Seasoned Mustard Oil)  

INGREDIENTS
3 lbs. boneless lamb chops (chicken, pork or buffalo meat can also be used)

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
2 tablespoons cooking oil
Salt and Pepper

Choyla Marination:
3 tablespoons cooking oil
1 tablespoon cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1-in ginger, sliced
1/2 teaspoon turmeric
1/8 teaspoon asafetida
Salt and pepper    

Garnish:
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons mustard oil
1/2 cup green onions, cut in 1-in. length

DIRECTIONS
In a large bowl, combine all marinating ingredients into a paste.  Add  lamb chops and mix to coat thoroughly; set aside for two hours. Smoke-grill the meat until cooked through. Cut into 1/2-in. cubes.

In a blender, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly.  To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.
 

Sesame Lamb Choyla
(Sesame-Flavored Grilled Lamb Marinated in Seasoned cooking oil)    

INGREDIENTS
3 lbs. boneless lamb chops (chicken, pork or buffalo meat can also be used)

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 teaspoon asafetida
2 tablespoons cooking oil
Salt and Pepper

Choyla Marination:
2 tablespoons mustard oil
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
1 tablespoon cumin seeds, toasted
5 red chilies, julienned
3 cloves garlic, halved
1-in ginger, sliced
1/2 teaspoon turmeric
1/8 teaspoon asafetida
Salt and pepper    

Garnish:
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
2 tablespoons mustard oil
1/2 cup green onions, cut in 1-in. length

DIRECTIONS
In a large bowl, combine all marinating ingredients into a paste.  Add  lamb chops and mix to coat thoroughly; set aside for two hours. Smoke-grill the meat until cooked through. Cut into 1/2-in. cubes.

In a blender, combine cumin seeds, chilies, three cloves of garlic, ginger, asafetida, and turmeric with one tablespoon of oil to yield smooth paste. In a bowl, mix the choyla paste with the meat, gradually pouring two tablespoons of mustard oil, toss it well to coat thoroughly.  To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour the oil mixture over the marinated meat. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

 
Lamb Bhutuwa
(Nepali Lamb Stir-Fried in Himalayan Spices)

INGREDIENTS
2 lb. boneless lamb, cut into 1-in slices (pork can also be used)
1 cup onion, chopped
5 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies
1 teaspoon turmeric
1/8 teaspoon asafetida
1 teaspoon cumin powder
1 teaspoon curry powder
5 dried red chilies
1 cup green onions, cut in 1 in. length
1 cup green peas
4 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or water
Salt and Pepper

DIRECTIONS
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.  Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.  After marinating, drain the marinade and pat-dry lamb pieces. 

In a processor, blend chopped onion, garlic, ginger, fresh red chilies,  cumin and curry powder, asafetida, and turmeric into a smooth paste.  In a non-stick pan heat two tablespoons of oil.  Add dried red chilies and fry till dark. Add spice paste; fry for another few minutes until the oil starts to separate from the spices.  Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to medium and continue to stir fry lamb until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green peas and green onions; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).


Keema Bhutuwa
(Ground Lamb Stir-Fried in Herbs and Spices)

INGREDIENTS
2 lb. ground lamb (chicken or pork can also be used)
1 cup green peas
1 cup chopped onion
1 cup chopped tomatoes
5 garlic gloves, halved
1 in. ginger, julienned
5 dried red chilies
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon cumin powder
1 teaspoon curry powder
4 tablespoons cooking oil for stir-frying
1 cup broth or water
Salt and Pepper

DIRECTIONS
In a non-stick pan, heat four tablespoons of oil.  Add dried cumin seeds and red chilies and fry till dark. Add turmeric, garlic, ginger, cumin and curry powder; fry for another 30 sec.  Add chopped onions and stir fry until light brown.  Put chopped tomatoes and cook for about five minutes.  Add ground lamb to the pan, stir to break up into lumps.  Salt and pepper the meat.  Set heat to medium and continue to stir fry lamb until cooked. It may require some broth or water to moisten, if it starts to burn. Add green peas; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice, or roti (flat bread).

 

Lamb Thukpa
(Himalayan Lamb Noodle Soup)    

INGREDIENTS
1 lb rice noodles
6 cups chicken broth
1/2 lb grilled lamb or pork, cut into very thin 1/8 inch slices
1/2 cup carrot, julienned
1/2 cup red bell pepper, julienned
1/2 cup celery, julienned
1 cup spinach, washed and cut into pieces
1 tablespoon cooking oil
salt and pepper, as needed
1 tablespoon chopped cilantro (to garnish)

Soup Paste
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 fresh red chili peppers
1/2 cup cherry tomatoes
2 shallots, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon toasted cumin seed
1/2 teaspoon turmeric
1/2 teaspoon szechwan peppercorn (timur)
1/16 teaspoon asafetida powder
1 tablespoon freshly squeezed lime juice

DIRECTIONS
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse; reserve in a large bowl. In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl. In sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so. Add chicken broth; mix well. Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper. Add all vegetables into the soup mixture; cook for a few minutes or until tender. You may add more broth if a soupier consistency is desired. Adjust seasoning with salt and pepper. To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately. Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth. Garnish with chopped cilantro.

 
 
Lamb Tarkari
(Classic Lamb Curried in Yogurt and Himalayan Herbs)

INGREDIENTS
2 lbs. lamb, cut into 1-in. cubes (pork can also be used)
2 cups onion, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1 teaspoon chili powder
5 dried red chilies
1 cup yogurt
1 cup broth or water
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro for garnish

DIRECTIONS
In large bowl, season lamb pieces with salt and pepper.  In a non-stick pan, heat two tablespoons of oil.  Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.  In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies; fry for 30 sec. Add turmeric and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, curry powder and chili; mix well for a minute or so.  Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.  Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.  When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti (flat bread).  
 
 
Lamb Tomato Tarkari
(Classic Tender Lamb Curried in Tomato and Himalayan Herbs)  

INGREDIENTS
2 lbs. lamb, cut into 1-in. cubes (pork can also be used)
2 cups onion, chopped
1 teaspoon curry powder
1 teaspoon cumin powder
1 teaspoon chili powder
5 dried red chilies
2 cups tomato, chopped
1 cup broth or water
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro for garnish

DIRECTIONS
In large bowl, season lamb pieces with salt and pepper.  In a non-stick pan, heat two tablespoons of oil.  Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.  In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies; fry for 30 sec. Add turmeric and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, curry powder, chili powder and tomato; mix well for a few minutes. Transfer lamb pieces into the spice mixture, add salt and pepper; stir well. Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.  When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti (flat bread).


Lamb Chili Bhutuwa

(Nepali Lamb Stir-Fried in Chili Sauce)  

INGREDIENTS
2 lb. boneless lamb, cut into 1-in slices (pork can also be used)
1 cup onion, finely chopped
5 garlic gloves, halved
1 in. ginger, julienned
1 tablespoon chili paste
1 teaspoon turmeric
2 tablespoons honey
5 dried red chilies
1 cup green onions, cut in 1 in. length
6 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or water
Salt and Pepper

DIRECTIONS
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.  Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.  After marinating, drain the marinade and pat-dry lamb pieces.   In a non-stick pan, heat two tablespoons of oil.  Add lamb pieces and brown well; discard excess oil and reserve meat on a plate.

In a processor, blend chopped onion, garlic, ginger, chili paste,  turmeric, and honey into a smooth paste.  In a non-stick pan heat two tablespoons of oil.  Add dried red chilies and fry till dark. Add spice paste; fry for another minute or so until the oil starts to separate from the spices. Transfer browned lamb to the pan, stir well. Continue to stir fry lamb until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green onions; stir for another few minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).  

 
Lamb Chili Meatballs
(Nepali Skewered Meatballs grilled and Curried in Spices)    

INGREDIENTS

For lamb mixture:
2 lbs. minced lamb (pork can also be used)
1/2 cup finely chopped onions
1/4 cup finely chopped green onions
2 tablespoons finely minced cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 fresh red chilies, minced
1/2 teaspoon grated nutmeg
1 tablespoon curry powder
1 cup paneer cheese, roughly grated (optional)
2 tablespoons cooking oil
1 egg, beaten
2 tablespoons flour
Salt to taste

Bamboo skewers (pre-soaked in cold water for 30 min.)
Melted butter for basting  

For chili sauce:
5 dry whole red chilies
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 fresh red chilies, julienned
1 cup onion, finely chopped
1 cup tomatoes, chopped
1 tablespoon curry powder
2 tablespoons brown sugar
2 tablespoon soy sauce
Salt and Pepper
2 tablespoons cooking oil
2 tablespoons chopped cilantro for garnish
 
DIRECTIONS
Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors. In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take one tablespoon of lamb mixture on palm, and mold into 1-in. ball. Repeat with the remaining lamb mixture. Insert a pre-soaked skewer through the meat balls. Repeat with the remaining lamb balls. Generously brush all lamb balls with melted butter. Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min. Reserve the grilled meatballs in a large bowl.

In a blender, process chopped onions, tomatoes, garlic, ginger, fresh red chilies, curry powder, brown sugar, soy sauce, salt and pepper into a smooth paste.  In a sauce pan, heat two tablespoons of cooking oil. Fry dry whole red chilies till dark. Add the spice mixture to oil and sauté until the oil starts to separate from the tomato mixture, about five minutes.  Transfer grilled lamb meatballs to the sauce, stir well. Cook for another few minutes to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice or roti (flat bread). 
 

Gorkhali Lamb Cutlets
(Nepali Spiced Lamb Cutlets)    

INGREDIENTS
2 lbs. lamb chops, trimmed and boned (pork chops can also be used)
1 tablespoon curry powder
1 cup flour
3 beaten eggs for egg-wash
2 tablespoons cooking oil for pan-frying
Salt and pepper

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
2 tablespoons cooking oil
Salt and Pepper

DIRECTIONS
Wrap lamb chops with a plastic foil and pound with mallet to thin down to about 1/4-in. thickness. Transfer it to a large bowl.  Add all marinating ingredients to tenderized lamb pieces; mix, cover the bowl and marinate overnight in refrigerator.

Season egg mixture with salt and pepper. Season flour with curry powder and salt. Take out the marinated pieces of lamb from the bowl; pat dry with a paper towel. Dip in the egg mixture, and spread over the seasoned flour to coat. In a non-stick pan, heat oil. Fry coated pieces of lamb in hot oil, frequently turning, until cooked golden brown.  To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables. Top up the lamb pieces with any kind of mango chutney.
 
 
Lamb Chili Sekuwa
(Nepali Grilled Lamb Slices Marinated in Chili Sauce)  

INGREDIENTS
2 lbs. lamb, cut  into thin slices (pork can also be used)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon cumin seeds, roasted
1 teaspoon turmeric
1 tablespoon chili paste
1 tablespoon tomato paste
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons cooking oil
2 cups onion slices
2 cups red bell pepper slices
Salt and Pepper

DIRECTIONS
In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.  In a large bowl, pour the spice mixture over the lamb pieces. Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours. 

Preheat grill. Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender. Take the cooked sekuwa off the grill.  To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.


Lamb Poleko

(Nepali Smoked Leg of Lamb)
 
INGREDIENTS
4 lbs. leg of lamb, butter-flied
2 cups ripe mango chunks
1 teaspoon black peppercorn
1 teaspoon timur peppercorn
1 cup chopped cilantro
Melted butter for basting

Rub:
3 tablespoons curry powder
1 teaspoon ground timur
1 teaspoon turmeric
1 teaspoon chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon tomato paste
3 tablespoons honey
Salt and Pepper

DIRECTIONS
In a small bowl, combine all rubbing ingredients.  Apply rub mixture all over butter-flied lamb.  Allow marinating for overnight in the refrigerator.  Place lamb piece on a cutting board, spread mango chunks, black peppercorn, timur peppercorn and chopped cilantro on top, and roll over tightly.  Secure with a twain.

Fire up a charcoal grill. Clean the grill surface thoroughly. Grill the marinated lamb, frequently turning and basting with melted butter until cooked through, i.e., its internal temperature reaches 160oC.. Take meat off the grill and let rest for ten minutes.  Cut into thin slices.  Arrange slices on the bed of rice pilaf, stir-fried vegetables, supplemented by tomato achar.


Lamb Sukuti Chili
(Classic Crispy Lamb Sautéed with Spices)    

INGREDIENTS
3 lb. boneless lamb, sliced thinly into 1-in pieces (pork can also be used)
1 cup onion, chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon chili paste
2 tablespoons soy sauce
1 teaspoon turmeric
2 tablespoons honey
5 dried red chilies
1 teaspoon cumin seeds
1 cup scallions, cut into 1-in length
4 tablespoons cooking oil
Oil for deep frying
Salt and Pepper

Marinade:
1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons honey
2 tablespoons molasses
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
1 tablespoon cornstarch
2 tablespoons cooking oil
Salt and Pepper
 
DIRECTIONS
In a blender, process all marinating ingredients into a smooth paste.  In a large bowl, pour the marinade over lamb slices.  Mix well, cover, and let marinate for at least four hours.  After marinating, drain the marinade and pat-dry lamb pieces. 

Heat frying oil to 360oF.  Dip lamb pieces into oil and fry until crispy.  Reserve fried lamb slices in a large plate.  In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.  In a non-stick sauté pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.  Transfer the lamb slices into the spice mixture and stir fry for 5-8 minutes, or until the slices are fully coated with spices.  Add chopped scallions and stir for a minute or so.  Serve with rice, accompanied with tomato achar.
 

Lamb Sukuti
(Crispy Smoked Lamb Marinated in Nepali Spices)  

INGREDIENTS
3 lb. boneless lamb, cut into thin 3-in long slices (pork or buffalo meat can also be used)
1/2 cup chopped onion
1 tablespoon cumin powder
2 tablespoons ginger paste
1 tablespoon chili paste
1 teaspoon ground timur
1/8 teaspoon asafetida
1/2 teaspoon grated nutmeg
1 teaspoon turmeric
2 tablespoons molasses
2 tablespoons honey
2 tablespoons oil
Salt and Pepper
 
DIRECTIONS
In a blender, combine chopped onions, cumin, ginger, chili, timur, asafetida, nutmeg, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.  In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.  Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.  Allow smoking for about an hour, or until the slices are cooked and slightly crisp.  Serve with rice pilaf and stir-fried vegetables, accompanied with  mango chutney.


Lamb P
akuwa


(Nepali Slow-Cooked Dry Lamb Curry)

INGREDIENTS
2 lbs. boneless lamb, cut into 1-in. cubes (pork or buffalo meat can also be used)
1 cup onion, chopped
1/2 cup tomatoes, chopped
1 teaspoon cumin powder
1 tablespoon chili paste
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/4 teaspoon timur (Szechwan pepper)
1 teaspoon turmeric
1 tablespoon brown sugar
2 tablespoon cilantro, chopped
5 dried red chilies
1 teaspoon cumin seeds
1 cup broth or water
5 tablespoons cooking oil
Salt and Pepper
1 cup chopped scallions

DIRECTIONS
In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.  Combine lamb cubes with the marinating paste and marinate for at least four hours. In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.  Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.  The key is to ensure that the curry is cooked tender and completely dry at this stage.  Reserve in a large plate.

In a sauté pan, heat the remaining two tablespoons of oil.  Add dried red chilies and cumin seeds; fry until dark.  To the oil mixture, add chopped scallions and fry for a minute or so. To the oil mixture, add the curried lamb and brown well.  Serve with rice pilaf or roti (flat bread).