LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)
This is a spicy preparation which consists of thinly sliced smoked meat marinated in Himalayan spices.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 2h30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
- In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
- Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
- Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
- Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Nutrition Facts : Calories 2062.2, Fat 160.9, SaturatedFat 66.2, Cholesterol 489.9, Sodium 598.3, Carbohydrate 30.7, Fiber 0.3, Sugar 16.8, Protein 116.2
LAMB PAKUWA (NEPALI SLOW-COOKED DRY LAMB CURRY)
Make and share this Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 17
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).
Nutrition Facts : Calories 1645, Fat 133.4, SaturatedFat 47.7, Cholesterol 327, Sodium 967.4, Carbohydrate 29, Fiber 4.4, Sugar 15.7, Protein 81
LAMB CHILI SEKUWA
Make and share this Lamb Chili Sekuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
- In a large bowl, pour the spice mixture over the lamb pieces.
- Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
- Preheat grill.
- Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
- Take the cooked sekuwa off the grill.
- To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.
LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)
This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- 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).
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