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Nepali Recipes

Sanjaal Corps Initiative

Meat – Lamb Tarkari (Nepali Food Recipe)

(Classic Lamb Curried in Yogurt and Himalayan Herbs)

INGREDIENTS

  • 2 lbs. lamb, cut into 1-in. cubes (pork can also be used)
  • 2 cups onion, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 5 dried red chilies
  • 1 cup yogurt
  • 1 cup broth or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 4 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

DIRECTIONS

  • In large bowl, season lamb pieces with salt and pepper.
  • In a non-stick pan, heat two tablespoons of oil.
  • Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies; fry for 30 sec.
  • Add turmeric and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
  • Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
  • Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 min.
  • When cooked, turn off the heat and add chopped cilantro to garnish.
  • Serve hot with rice, and or roti (flat bread).

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

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