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
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
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).
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