Meat – Lamb Cauliflower Tarkari (Nepali Food Recipe)

(Tender Lamb Curried with Cauliflowers and Peas)

INGREDIENTS

• 2 lbs. lamb, cut into 1-in pieces (can be substituted with chicken)
• 3 cups cauliflower, cut into 1-in long pieces
• 1 cup fresh green peas
• 1 cup onion, sliced
• 1 cup chopped tomatoes
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 3 fresh chilies, minced
• 5 tablespoons cooking oil for currying
• 2 bay leaves
• 2 cups lamb broth or water
• Salt and Pepper
• 1 tablespoon cilantro, finely chopped, for garnish

DIRECTIONS

• In a large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of cooking oil, brown lamb pieces, and set aside.
• Drain the oil, and heat three tablespoons of oil, splitter fenugreek till it turns dark.
• Add turmeric, bay leaves and chopped onions, and sauté till light brown.
• Add garlic, ginger, chili, cumin and curry powder.
• Stir for 1 min in low heat.
• Add cauliflower to the onion mixture.
• Stir-fry till wilting occurs.
• Transfer browned lamb pieces to the pan, mix well for about two minutes.
• Add tomatoes and broth to the lamb mixture.
• Bring the heat to low and stew the mixture until the lamb pieces are tender and the sauce has thickened up to the desired consistency, about 15 minutes or more.
• Do not overcook cauliflower.
• It should retain its structure intact.
• Add peas and cook for another few minutes over low heat. Garnish with chopped cilantro.
• Serve with rice and roti (flat bread).

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