Meat – Lamb Pumpkin Tarkari (Nepali Food Recipe)

(Tender Lamb Curried with Pumpkin, Nepali style)
INGREDIENTS

• 3 cups butternut squash, cleaned out, and cut into 1-in. cubes
• 1 lb lean lamb, cut into 1-in. pieces
• 1 cup mushroom, sliced
• 1 cup red bell pepper, cut in 1-in. length
• 2 cups onions, chopped
• 3 fresh chilies, minced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 2 bay leaves
• 2 cups broth or water
• Salt and Pepper
• 6 tablespoons cooking oil for browning and stewing
• 1 teaspoon mustard seeds for garnish
• 1 tablespoon chopped cilantro for garnish

DIRECTIONS

• In a large bowl, season lamb pieces with salt and pepper.
• In a non-stick sautéing pan, heat two tablespoons of oil.
• Transfer the seasoned lamb into the pan and brown well.
• Reserve the browned pieces of meat in a plate for stewing.
• In a non-stick sauce pan, heat three tablespoons of oil.
• Add bay leaves and chopped onion; sauté till light brown.
• Transfer browned lamb pieces to the sauce pan.
• Add chilies, garlic, ginger, cumin, curry powder and salt to the squash mixture and stir for about five minutes.
• Add broth; bring the lamb mixture to a boil; simmer for 30 minutes.
• Put butternut squash cubes, mushroom and red bell pepper; stir well.
• Cover and simmer for another 30 minutes until lamb and vegetables are cooked and desired consistency of the stew has been attained.
• For garnish, fry a teaspoon of mustard seeds with one tablespoon of oil and add to the stew.
• Sprinkle chopped cilantro over the stew before serving.
• Serve with rice and roti (flat bread).

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