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» Nepalese
• 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:
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:
- Combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste in a bowl.
- Marinate lamb pieces for 30 minutes. Drain the juice and excess water and dry the lamb pieces with a paper towel.
- blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- Using a pan and heat two tablespoons of oil.
- 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.
- Add in the marinated lamb to the pan, add salt and pepper and stir until brown on high heat.
- Lower the heat to medium and continue to stir fry lamb until cooked tender.
- Add in green peas and green onions and stir for another two minutes.
- Serve with stir-fried vegetables and rice or roti.
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Date Added: 2009-01-05 Views : 469