Meat – Lamb Pakuwa (Nepali Food Recipe)

(Nepali Slow-Cooked Dry Lamb Curry)

INGREDIENTS

• 2 lbs. boneless lamb, cut into 1-in. cubes (pork or buffalo meat can also be used)
• 1 cup onion, chopped
• 1/2 cup tomatoes, chopped
• 1 teaspoon cumin powder
• 1 tablespoon chili paste
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1/4 teaspoon timur (Szechwan pepper)
• 1 teaspoon turmeric
• 1 tablespoon brown sugar
• 2 tablespoon cilantro, chopped
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup broth or water
• 5 tablespoons cooking oil
• Salt and Pepper
• 1 cup chopped scallions

DIRECTIONS

• 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).

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