Meat – Lamb Daikon Tarkari (Nepali Food Recipe)

Tender Lamb Curried with Daikon Radish)

INGREDIENTS

• 2 lbs. boneless lamb, cut into 1-in pieces (can be substituted with goat or chicken)
• 3 cups daikon (mula), cut into 1-in long strips
• 1 cup red bell pepper, cut into 1-in long strips
• 1 cup onion, sliced
• 2 cups broth or water
• 1 cup tomatoes, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, finely grated
• 1 teaspoon mustard seeds
• 5 tablespoons cooking oil
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 2 bay leaves
• Salt and Pepper
• 2 tablespoons 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 add remaining three tablespoons of oil; splitter mustard seeds till dark.
• Add chopped onions and sauté till light brown.
• Add turmeric, garlic, ginger, cumin, curry powderand salt.
• Stir for a minute or so on low heat.
• Add daikon and red bell pepper to the onion mixture.
• Stir-fry till wilting occurs.
• Transfer browned lamb pieces to the pan, mix well for about two minutes.
• Add tomatoes, bay leaves 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 20 min.
• Garnish with chopped cilantro. Serve with rice, or roti (flat bread).

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