KEEMA BHUTUWA
Make and share this Keema Bhutuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- In a non-stick pan, heat four tablespoons of oil.
- Add fenugreek seeds and red chilies and fry till dark.
- Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
- Add chopped onions and stir fry until light brown.
- Put chopped tomatoes and cook for about five minutes.
- Add ground meat to the pan; stir to break up into lumps.
- Salt and pepper the meat mixture.
- Set heat to medium and continue to stir fry the meat until cooked.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and spring onion; stir for another two minutes.
- Adjust seasoning with salt and pepper; garnish with fresh cilantro.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice, or roti (flat bread).
LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)
This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- 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 processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric 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 few minutes until the oil starts to separate from the spices.
- Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry lamb until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).
LAMB PAKUWA (NEPALI SLOW-COOKED DRY LAMB CURRY)
Make and share this Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.
- Combine lamb cubes with the marinating paste and marinate for at least four hours.
- In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.
- Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.
- The key is to ensure that the curry is cooked tender and completely dry at this stage.
- Reserve in a large plate.
- In a sauté pan, heat the remaining two tablespoons of oil.
- Add dried red chilies and cumin seeds; fry until dark.
- To the oil mixture, add chopped scallions and fry for a minute or so.
- To the oil mixture, add the curried lamb and brown well.
- Serve with rice pilaf or roti (flat bread).
Nutrition Facts : Calories 1645, Fat 133.4, SaturatedFat 47.7, Cholesterol 327, Sodium 967.4, Carbohydrate 29, Fiber 4.4, Sugar 15.7, Protein 81
CURRY - LAMB, CHICKEN, PORK OR SHRIMP
My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney.
Provided by Princess Pea
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
- Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
- Add to butter & onion mixture.
- Stir until blended.
- Slowly whisk in the milk, stirring until smooth.
- Cook until mixture has thickened, about 5-10 minutes.
- Stir in the chopped meat.
- Heat through.
- Serve over rice.
Nutrition Facts : Calories 141.8, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 388.4, Carbohydrate 10.9, Fiber 1.3, Sugar 1.3, Protein 4
RICE BHUTEKO (RICE STIR-FRIED WITH CHICKEN, NEPALI STYLE)
Make and share this Rice Bhuteko (Rice Stir-Fried With Chicken, Nepali Style) recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- In a frying pan, heat butter.
- Add dried red chilies and turmeric; fry for 15 seconds.
- Add garlic, ginger, and fresh chilies.
- Fry for another minute or so.
- Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
- Add chicken pieces, sugar, salt and pepper.
- Stir fry five minutes.
- Add rice, green peas, yogurt and toasted cumin seeds.
- Cook until all the liquid is absorbed and rice grains separate.
- Garnish with chopped scallions.
- Serve all by itself or with sekuwas (grilled skewers).
LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)
This is a spicy preparation which consists of thinly sliced smoked meat marinated in Himalayan spices.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 2h30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
- In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
- Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
- Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
- Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Nutrition Facts : Calories 2062.2, Fat 160.9, SaturatedFat 66.2, Cholesterol 489.9, Sodium 598.3, Carbohydrate 30.7, Fiber 0.3, Sugar 16.8, Protein 116.2
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