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