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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
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
1/2 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
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
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
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
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
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
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
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.
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
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
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
1/2 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
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
1/2 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
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
1/2 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
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
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
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
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
1/2 lb. lamb, cut into very thin 1/8-in. slices (can be substituted with chicken)
1/2 cup carrot, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup celery, thinly sliced
1 cup spinach, washed and cut into pieces
1 cup onion, chopped
1/2 tablespoon garlic, minced
1/2 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon timur (Szechwan pepper)
1/8 teaspoon asafetida
4 fresh chilies, julienned (or more if desired)
2 cups chopped tomatoes
6 cups vegetable broth
2 tablespoons cooking oil
Salt and Pepper
Chili sauce or hot tomato achar as condiment
1 tablespoon chopped cilantro for garnish
Cook noodles in boiling salted water until slightly undercooked. Drain,
rinse and set aside in a bowl. In a sauce pan heat two tablespoons of cooking oil. Add onions, fry till
light brown. Add turmeric, garlic, ginger, chilies, timur and asafetida. Stir well
for a minute or so. Put the pieces of lamb and brown well. To the lamb mixture
add chopped tomatoes, broth, salt and pepper and cook until the
lamb is tender. Add carrot, red bell pepper, celery and spinach shreds; fold into the
lamb soup mixture. Cook for a couple of minutes until the vegetables are
tender.
You may add more broth if a soupier consistency is desired. Adjust
seasoning with salt and pepper. To serve, put cooked noodles in serving
bowl and pour the soup over;
serve immediately. Garnish with chopped cilantro. Add hot chili sauce or
spicy tomato achar to the soup if you desire hot and spicy noodle soup.
Lamb Tarkari
(Classic Lamb Curried in Yogurt and Himalayan Herbs)
INGREDIENTS:
2 lbs. lamb, cut into 1-in. cubes
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
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
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
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
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
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
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
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
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
1/2 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
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
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
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
In a small bowl, combine all rubbing ingredients. Apply rubing mixture all
over butter-flied lamb. Allow marinating for overnight in the
refrigerator. Place lamb piece on a cutting board, spead 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
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
1/2 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
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
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
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 Pakuwa
(Nepali Slow-Cooked Dry Lamb Curry)
INGREDIENTS:
2 lbs. boneless lamb, cut into 1-in. cubes
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
1/2 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
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). |
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