Expert Chefs
Most Rated Recipes
» Nepalese
* 1 lb. of lamb, cut into 3/4 inch cubes
* 2 lbs. of fresh musturd greens. Torn in small pieces
* 2 cups of finely chopped onions
* 1 teaspoon of fenugreek seeds
* 1 teaspoon of musturd seeds
* 1 teaspooon of cumin powder
* 1 teaspoon of coriander powder
* 1/2 teaspoon of turmeric
* 1/2 cup Nepali yogurt or plain yogurt
* 1 cup lamb broth
* 1 teaspoon chili powder
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1 teaspoon ground black pepper
* 2 tablespoons clarified butter
* 1 tablespoon dill weed
* Salt
Cooking
Key Ingredients
* 1 lb. of lamb, cut into 3/4 inch cubes
* 2 lbs. of fresh musturd greens. Torn in small pieces
* 2 cups of finely chopped onions
* 1 teaspoon of fenugreek seeds
* 1 teaspoon of musturd seeds
* 1 teaspooon of cumin powder
* 1 teaspoon of coriander powder
* 1/2 teaspoon of turmeric
* 1/2 cup Nepali yogurt or plain yogurt
* 1 cup lamb broth
* 1 teaspoon chili powder
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1 teaspoon ground black pepper
* 2 tablespoons clarified butter
* 1 tablespoon dill weed
* Salt
Cooking
- Mix lamb meat with salt, pepper, cumin, coriander, turmeric, and chili powder in a large bowl.
- In a non-stick sauce pan, heat the clarified butter, stir fenugreek and musturd seeds until they turn dark.
- Add onions and saute until brown.
- Put garlic and ginger paste, and stir for 1 minute.
- Add the coated meat to the onion mixture. Stir well.
- Add in yogurt and broth.
- Simmer in low heat till the lamb meat is tender and the sauce has thickened up.
- Turn the heat to medium, add in musturd greens.
- Add chopped dill weed, stir well.
- Increase the heat to high to evaporate all the excess liquid.
- Add salt and pepper according to taste.
- Serve with roti or rice.
Rate this Article: Current: 3/5
Date Added: 2009-01-11 Views : 276