Lamb Tarkari Recipes

LAMB TARKARI

Lamb Tarkari image

Make and share this Lamb Tarkari recipe from Food.com.

Provided by Tulsi Regmi

Categories Lamb/Sheep

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb, cut into 1-in . cubes
2 cups onions, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 dried red chilies
1 cup yogurt
1 cup broth or 1 cup water, more if required
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped cilantro (to garnish)

Steps:

In large bowl, season lamb pieces with salt and pepper.
In a non-stick pan, heat two tablespoons of oil.
Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
In a non-stick sauce pan, heat oil.
To the hot oil, add whole red chilies; fry for 30 sec.
Add turmeric and chopped onion, and fry until brown.
Put garlic and ginger into the onion mixture; fry for 30 sec.
To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
When cooked, turn off the heat and add chopped cilantro to garnish.
Serve hot with rice, and or roti (flat bread).

Nutrition Facts : Calories 1116.3, Fat 77.7, SaturatedFat 25.1, Cholesterol 256.3, Sodium 935.8, Carbohydrate 32.2, Fiber 4.3, Sugar 15.9, Protein 72

PAHADIYA LAMB TARKARI

Pahadiya Lamb Tarkari image

Classic Nepali Tender Lamb Curried in Tomato and Himalayan Herbs, Mountain Style. It is a simple dish that is hearty and satisfying. Perfect for mountain trekkers.

Provided by Tulsi Regmi

Categories Lamb/Sheep

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lamb, cut into 1-in . cubes
3 cups onions, chopped
2 cups tomatoes, chopped
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
2 dried red chilies
2 cups broth or 2 cups water
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped fresh cilantro (to garnish)

Steps:

In large bowl, season lamb pieces with salt and pepper.
In a non-stick pan, heat two tablespoons of oil.
Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
In a non-stick sauce pan, heat oil.
To the hot oil, add whole red chilies; fry for 30 sec.
Add turmeric and chopped onions, and fry until brown.
Put garlic and ginger into the onion mixture; fry for 30 sec.
To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
When cooked, turn off the heat and add chopped cilantro to garnish.
Serve hot with rice, and or roti (flat bread).

Nutrition Facts : Calories 1110.5, Fat 74.4, SaturatedFat 22.8, Cholesterol 240.8, Sodium 1575.7, Carbohydrate 41.2, Fiber 7.2, Sugar 19.1, Protein 70.5

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