Nepali Recipes @ Sanjaal

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 powderand 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).

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi

Originally posted 2009-12-14 12:06:10.

(Lamb and Barley Soup, Sherpa Style)

INGREDIENTS

• 1 cup barley
• 1 lb lamb, cut into 1/4-in. thick slices (half inch long)
• 4 cups mushrooms, thinly sliced
• 1 cup chopped tomatoes
• 1/4 lb. spinach, washed and torn into small pieces
• 1 cup chopped onions
• 3 tablespoons soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon turmeric
• 3 tablespoons butter
• Salt and Pepper
• 5 cups lamb broth or water as required

DIRECTIONS

• In a non-stick sauce pan, heat butter.
• Add onions and saute till lightly browned.
• Season lamb with salt and pepper and add to the onion mixture; brown well.
• Add mushroom to the lamb mixture and saute for five minutes or so over low heat.
• Add garlic, ginger, and turmeric; stir for a minute or so.
• Add tomatoes, soy sauce, and broth.
• Increase the heat; bring to a boil and add barley; stir well.
• Lower the heat and simmer for about an hour until the barley grains and lamb are tender and a desired consistency of the soup has been achieved.
• At last, add spinach to the soup and wilt it for one minute. Serve hot.

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi

Originally posted 2009-11-28 20:26:16.

(Curried Soup with Mixed Sprouted Bean)

INGREDIENTS

• 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
• 1/2 teaspoon jwanu (lovage seeds)
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon turmeric
• 2 cups onion, chopped
• 2 cups chopped tomatoes
• 2 cups red bell pepper, chopped
• 4 cups broth or water as required
• 3 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons cilantro, finely chopped for garnish

DIRECTIONS

• In a large bowl with water soak beans overnight.
• Drain the water and wash the beans.
• Cover the bowl and set it in a warm place to allow sprouting.
• It takes about 2-3 days depending on the desired length of sprouts.
• Heat oil in a saucepan.
• Fry jwanu, fennel seeds, and mustard seeds until light brown.
• Add three cups of sprouted beans and fry for two minutes over medium heat.
• Add chopped onions, chili, curry powder, garlic, ginger, turmeric, salt, and pepper.
• Mix to coat the sprouted beans well, for about two minutes.
• Add tomatoes, chopped red bell pepper and broth to the beans’ mixture.
• Season with salt and pepper.
• Bring to a boil and let simmer on low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
• Garnish with chopped cilantro. Serve with rice.

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi

Originally posted 2009-11-29 11:00:00.