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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Classic Nepali Tender Lamb Curried in Tomato and Himalayan Herbs, Mountain Style. It is a simple dish that is hearty and satisfying. Perfect for mountain trekkers. Ingredients:
2 lbs lamb, cut into 1-in . cubes |
3 cups onions, chopped |
2 cups tomatoes, chopped |
1 teaspoon cumin powder |
1 teaspoon chili powder |
1 teaspoon turmeric |
1/4 teaspoon grated nutmeg |
2 dried red chilies |
2 cups broth or 2 cups water |
1 tablespoon garlic, minced |
1 tablespoon gingerroot, minced |
4 tablespoons cooking oil |
salt and pepper |
2 tablespoons chopped fresh cilantro (to garnish) |
Directions:
1. In large bowl, season lamb pieces with salt and pepper.
2. In a non-stick pan, heat two tablespoons of oil.
3. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
4. In a non-stick sauce pan, heat oil.
5. To the hot oil, add whole red chilies; fry for 30 sec.
6. Add turmeric and chopped onions, and fry until brown.
7. Put garlic and ginger into the onion mixture; fry for 30 sec.
8. To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
9. Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
10. Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
11. When cooked, turn off the heat and add chopped cilantro to garnish.
12. Serve hot with rice, and or roti (flat bread).
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