Meat – Lamb Saag Tarkari (Nepali Food Recipe)

(Lamb Curried with Mustard Greens)
INGREDIENTS

• 2 lbs. lamb, cut into 1/2-in cubes (can be substituted with chicken)
• 2 lbs. fresh mustard greens, torn into small pieces
• 2 cups onions, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon jwanu seeds
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 cup lamb broth or water
• 3 fresh chilies, minced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons fresh dill weed, roughly chopped
• 2 tablespoons cooking oil
• 1 tablespoon chopped cilantro for garnish
• 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 mustard and jwanu seeds until they turn 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 in low heat till the lamb meat is tender and the sauce has thickened up.
• Increase the heat to medium, and begin adding mustard greens in batches.
• Let each batch of the greens wilt down before adding another batch.
• Add chopped dill weed, stir well.
• Increase the heat to high to evaporate all the excess liquid.
• Do not over cook the mustard greens.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice and roti (flat bread).

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