Meat – Lamb Chili Bhutuwa (Nepali Food Recipe)

(Nepali Lamb Stir-Fried in Chili Sauce)

INGREDIENTS

• 2 lb. boneless lamb, cut into 1-in slices (pork can also be used)
• 1 cup onion, finely chopped
• 5 garlic gloves, halved
• 1 in. ginger, julienned
• 1 tablespoon chili paste
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 cup green onions, cut in 1 in. length
• 6 tablespoons cooking oil
• 1 tablespoon lemon juice
• 1 cup broth or water
• Salt and Pepper

DIRECTIONS

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry lamb pieces.
• In a non-stick pan, heat two tablespoons of oil.
• Add lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a processor, blend chopped onion, garlic, ginger, chili paste, turmeric, and honey into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another minute or so until the oil starts to separate from the spices.
• Transfer browned lamb to the pan, stir well.
• Continue to stir fry lamb until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green onions; stir for another few minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).

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