Lamb Bhutuwa Nepali Lamb Stir Fried In Himalayan Spices Recipes

Steps:

• 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).

Steps:

• In a non-stick pan, heat four tablespoons of oil.
• Add fenugreek seeds and red chilies and fry till dark.
• Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
• Add chopped onions and stir fry until light brown.
• Put chopped tomatoes and cook for about five minutes.
• Add ground meat to the pan; stir to break up into lumps.
• Salt and pepper the meat mixture.
• Set heat to medium and continue to stir fry the meat until cooked.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and spring onion; stir for another two minutes.
• Adjust seasoning with salt and pepper; garnish with fresh cilantro.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice, or roti (flat bread).