Meat – Lamb Spinach Tarkari (Nepali Food Recipe)

(Himalayan Lamb Curried with Spinach)
INGREDIENTS

• 2 lbs. lamb, cut into 1/2-in cubes (can be substituted with chicken)
• 2 lbs. fresh spinach, torn in small pieces
• 2 cups onions, finely chopped
• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 cup broth or water
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons clarified butter
• Salt and Pepper

DIRECTIONS

• In a large bowl, season lamb pieces with salt and pepper.
• In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark. Add turmeric and chopped onions and sauté till brown.
• Put garlic, ginger, cumin and curry powder, and stir for a minute or so until the aroma of roasted spices comes out.
• Transfer seasoned meat to the onion mixture.
• Stir and brown well.
• Add broth and simmer on low heat till the lamb meat is tender and the sauce has thickened up.
• Increase the heat to medium, and begin adding spinach in batches.
• Let each batch of spinach wilt down before adding another batch.
• Increase the heat to high to evaporate all the excess liquid. Adjust seasoning with salt and pepper.
• Serve with rice and roti (flat bread).

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