Meat – Lamb Pakuwa (Nepali Food Recipe)

(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).

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

Originally posted 2010-01-23 17:10:49.

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