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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 (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 Pakuwa
(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).
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