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Lamb Bhutuwa - Nepali lamb stir fried in spices

By: Brian Shipon
Ingredients

•           2 lbs boneless lamb, cut into 1 inch slices

•           1 cup onion, chopped

•           5 garlic cloves, halved

•           1 inch gingerroot,

•           2 fresh red chilies

•           1 teaspoon turmeric

•           1/8 teaspoon asafetida powder

•           1 teaspoon cumin powder

•           1 teaspoon curry powder

•           2 dried red chilies

•           1 cup green onion, cut in 1 in. length

•           1 cup green peas

•           4 tablespoons cooking oil

•           1 tablespoon lemon juice

•           1 cup broth or water

•           salt and pepper


Preparation:

  1. Combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste in a bowl.
  2. Marinate lamb pieces for 30 minutes. Drain the juice and excess water and dry the lamb pieces with a paper towel.       
  3. blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
  4. Using a pan and heat two tablespoons of oil.
  5. Fry the dried red chilies till dark in the pan. Then add spice paste and fry for another few minutes until the oil starts to separate from the spices.
  6. Add in the marinated lamb to the pan, add salt and pepper and stir until brown on high heat.
  7. Lower the heat to medium and continue to stir fry lamb until cooked tender.
  8. Add in green peas and green onions and stir for another two minutes.
  9. Serve with stir-fried vegetables and rice or roti. 




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Date Added: 2009-01-05 Views : 606

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