Meat – Lamb-Stuffed Cabbage Rolls (Nepali Food Recipe)

(Cabbage Rolls Stuffed with Spicy Lamb, Nepali Style)

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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.

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

Originally posted 2009-12-20 17:29:36.

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