Meat – Keema Sekuwa (Nepali Food Recipe)

(Classic Nepali Grilled Ground Lamb Skewers)
INGREDIENTS

  • 2 lbs. minced lamb (chicken or pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

DIRECTIONS

  • Combine lamb and all other ingredients in a large bowl.
  • Mix well, cover, and refrigerate for an hour.
  • This allows the ingredients to fully develop their delicate flavors.
  • In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem.
  • Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage.
  • Insert a pre-soaked skewer through the sausage.
  • Repeat with the remaining lamb mixture.
  • Generously brush all lamb sausages with melted butter.
  • Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.
  • Take off the grill the cooked sekuwas and generously brush with melted butter before serving.
  • Arrange the sekuwas on the bed of rice pilaf, supplemented with tomato, cucumber and red onion slices.
  • Goes well with tomato achar.

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

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

Meat – Lamb Thukpa (Nepali Food Recipe)

(Himalayan Lamb Noodle Soup)

INGREDIENTS

  • 1 lb rice noodles
  • 6 cups chicken broth
  • 1/2 lb grilled lamb or pork, cut into very thin 1/8 inch slices
  • 1/2 cup carrot, julienned
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup celery, julienned
  • 1 cup spinach, washed and cut into pieces
  • 1 tablespoon cooking oil
  • salt and pepper, as needed
  • 1 tablespoon chopped cilantro (to garnish)

Soup Paste:

  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 2 fresh red chili peppers
  • 1/2 cup cherry tomatoes
  • 2 shallots, finely chopped
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon toasted cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon szechwan peppercorn (timur)
  • 1/16 teaspoon asafetida powder
  • 1 tablespoon freshly squeezed lime juice

DIRECTIONS

  • Cook noodles in boiling salted water until slightly undercooked.
  • Drain and rinse; reserve in a large bowl.
  • In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
  • In sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
  • Add chicken broth; mix well.
  • Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
  • Add all vegetables into the soup mixture; cook for a few minutes or until tender.
  • You may add more broth if a soupier consistency is desired.
  • Adjust seasoning with salt and pepper.
  • To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.
  • Serve immediately.
  • Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro.

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

Meat – Lamb Chili Meatballs (Nepali Food Recipe)

(Nepali Skewered Meatballs grilled and Curried in Spices)

INGREDIENTS

For lamb mixture:

  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting

For chili sauce:

  • 5 dry whole red chilies
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 5 fresh red chilies, julienned
  • 1 cup onion, finely chopped
  • 1 cup tomatoes, chopped
  • 1 tablespoon curry powder
  • 2 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • Salt and Pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons chopped cilantro for garnish

DIRECTIONS

  • Combine lamb and all other ingredients in a large bowl.
  • Mix well, cover, and refrigerate for an hour.
  • This allows the ingredients to fully develop their delicate flavors.
  • In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem.
  • Take one tablespoon of lamb mixture on palm, and mold into 1-in. ball.
  • Repeat with the remaining lamb mixture.
  • Insert a pre-soaked skewer through the meat balls.
  • Repeat with the remaining lamb balls.
  • Generously brush all lamb balls with melted butter.
  • Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min.
  • Reserve the grilled meatballs in a large bowl.
  • In a blender, process chopped onions, tomatoes, garlic, ginger, fresh red chilies, curry powder, brown sugar, soy sauce, salt and pepper into a smooth paste.
  • In a sauce pan, heat two tablespoons of cooking oil.
  • Fry dry whole red chilies till dark.
  • Add the spice mixture to oil and sauté until the oil starts to separate from the tomato mixture, about five minutes.
  • Transfer grilled lamb meatballs to the sauce, stir well.
  • Cook for another few minutes to evaporate excess liquid so that the meat pieces are coated with the sauce.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro.
  • Serve with rice or roti (flat bread).

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

Meat – Gorkhali Lamb Chili (Nepali Food Recipe)

(Nepali Spicy Grilled Lamb Sautéed in Chili Sauce)
INGREDIENTS

  • 2 lbs. lamb chops (pork can also be used)
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1 tablespoon fresh hot chili, minced
  • 1 tablespoon cumin powder
  • 1 cup onion, finely chopped
  • 1 cup tomato, chopped
  • 2 tablespoons honey
  • 2 cups red bell pepper, cut into 1-in pieces
  • 1 cup scallion, cut into 1-in length
  • 2 tablespoons cooking oil
  • 5 dry whole red chilies
  • Salt and Pepper
  • 2 tablespoons chopped cilantro for garnish

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/8 teaspoon asafetida
  • Salt and Pepper

DIRECTIONS

  • In a small bowl combine all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over lamb pieces.
  • Mix well, cover, and let marinate for at least four hours.
  • Grill marinated lamb on a charcoal grill, occasionally turning until cooked through, about ten minutes.
  • Cut grilled lamb into 1-in strips.
  • In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
  • In a sauce pan heat two tablespoons of cooking oil.
  • Fry dry whole red chilies till dark.
  • Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
  • Add grilled lamb pieces, red bell pepper, and scallions.
  • Stir thoroughly to coat with spices.
  • Cook until vegetables are tender.
  • Adjust seasoning with salt and pepper.
  • Garnish with chopped cilantro.
  • Serve with rice, or roti (flat bread).

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

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

Meat – Lamb Spinach Tarkari (Nepali Food Recipe)

(Himalayan Lamb Curried with Spinach)
INGREDIENTS

  • 2 lbs. lamb, cut into 1/2-in cubes (can be substituted with chicken)
  • 2 lbs. fresh spinach, torn in small pieces
  • 2 cups onions, finely chopped
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 cup broth or water
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons clarified butter
  • Salt and Pepper

DIRECTIONS

  • In a large bowl, season lamb pieces with salt and pepper.
  • In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark. Add turmeric and chopped onions and sauté till brown.
  • Put garlic, ginger, cumin and curry powder, and stir for a minute or so until the aroma of roasted spices comes out.
  • Transfer seasoned meat to the onion mixture.
  • Stir and brown well.
  • Add broth and simmer on low heat till the lamb meat is tender and the sauce has thickened up.
  • Increase the heat to medium, and begin adding spinach in batches.
  • Let each batch of spinach wilt down before adding another batch.
  • Increase the heat to high to evaporate all the excess liquid. Adjust seasoning with salt and pepper.
  • Serve with rice and roti (flat bread).

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

Meat – Lamb Sekuwa (Nepali Food Recipe)

(Classic Nepali Grilled Lamb Skewers)

INGREDIENTS

  • 2 lbs. boneless lamb, cut into 1-in cubes (pork can also be used)
  • Melted butter for basting
  • 2 tablespoons chopped scallion for garnish
  • Bamboo skewers, pre-soaked overnight

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/8 teaspoon asafetida
  • 2 tablespoon cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a blender, process all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over lamb cubes.
  • Mix well, cover, and let marinate for at least four hours.
  • After marinating, drain the marinade.
  • Thread marinated lamb cubes into skewers.
  • Fire up a charcoal grill.
  • Clean the grill surface thoroughly.
  • Grill the skewered lamb pieces, frequently turning and basting with melted butter until cooked through.
  • Take the cooked sekuwas off the grill and generously brush with butter before serving.
  • Arrange the lamb sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices.
  • Sprinkle chopped scallions over the sekuwas.
  • Complement the sekuwas with tomato achar.

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

Meat – Goat Curry (Nepali Food Recipe)

INGRIDIENTS

  • 3 pounds goat meat, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 knob ginger root, finely shredded
  • 6 cloves garlic, finely minced
  • 2 red chili peppers, finely chopped
  • 1 onion, finely chopped
  • 2 tomatoes, coarsely chopped
  • 1 teaspoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 4 cups water

DIRECTION

  • Heat oil in a large kettle.
  • Add goat, ginger, garlic, chili peppers and onion and stir-fry until meat is brown and onions are tender.
  • Stir in tomatoes, turmeric, cumin and coriander.
  • Add water and bring to a boil.
  • Reduce heat and simmer uncovered for about 1 hour, until meat is tender, adding more water a little at a time if the stew becomes too thick.
  • Serve with steamed rice.
  • Serves 4.

Source: beacononline.wordpress.com/2009/10/02/recipes-the-razors-edge-nepali-recipes

Meat – Lamb Sukuti Chili (Nepali Food Recipe)

(Classic Crispy Lamb Sautéed with Spices)

INGREDIENTS

  • 3 lb. boneless lamb, sliced thinly into 1-in pieces (pork can also be used)
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 cup scallions, cut into 1-in length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon timur (Szechwan pepper)
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/8 teaspoon asafetida
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • Salt and Pepper

DIRECTIONS

  • In a blender, process all marinating ingredients into a smooth paste.
  • In a large bowl, pour the marinade over lamb slices.
  • Mix well, cover, and let marinate for at least four hours.
  • After marinating, drain the marinade and pat-dry lamb pieces.
  • Heat frying oil to 360oF.
  • Dip lamb pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate.
  • In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
  • In a non-stick sauté pan, heat four tablespoons of oil over high heat.
  • Splitter whole red chilies and cumin seeds till dark.
  • Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
  • Transfer the lamb slices into the spice mixture and stir fry for 5-8 minutes, or until the slices are fully coated with spices.
  • Add chopped scallions and stir for a minute or so.
  • Serve with rice, accompanied with tomato achar.

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