(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).

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

Originally posted 2010-01-21 17:13:58.


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