GORKHALI LAMB (NEPAL)
Make and share this Gorkhali Lamb (Nepal) recipe from Food.com.
Provided by Miss Erin C.
Categories Lamb/Sheep
Time 7h30m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- In a blender combine all the marinating ingredients to form smooth paste.
- Pour the marinating paste over the lamb chops in a large bowl.
- Mix well, cover, and let marinate for at least six hours.
- Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 minute
- Cut grilled lamb into 1-in cubes.
- In a sauce pan heat 2 tablespoons of musturd oil.
- Fry fenugreek, bay leaves, and dry whole red peppers till dark.
- Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown.
- Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture.
- Fry for 30 sec, and add tomatoes and lamb broth.
- Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens.
- Transfer grilled lamb cubes to the sauce, stir well.
- Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce.
- Adjust seasoning with salt and pepper.
- Garnish with green onions.
- Serve with rice, or roti.
Nutrition Facts : Calories 963.3, Fat 75.9, SaturatedFat 28.6, Cholesterol 167.8, Sodium 1141.2, Carbohydrate 30.3, Fiber 7.9, Sugar 11.4, Protein 43.1
GORKHALI CHICKEN CHILI
Make and share this Gorkhali Chicken Chili recipe from Food.com.
Provided by Tulsi Regmi
Categories Chicken Breast
Time 1h45m
Yield 203 serving(s)
Number Of Ingredients 24
Steps:
- In a small bowl, combine all marinating ingredients into a smooth paste.
- In a large bowl, pour the marinade over chicken pieces.
- Mix well, cover, and let marinate for at least four hours.
- Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
- Cut grilled chicken into 1-in strips.
- In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
- In a sauce pan heat two tablespoons of cooking oil.
- Fry dry whole red chilies till dark.
- Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
- Add grilled chicken pieces, red bell pepper, and scallions.
- Stir thoroughly to coat with spices.
- Cook until vegetables are tender.
- Adjust seasoning with salt and pepper.
- Garnish with chopped cilantro.
- Serve with rice, or roti (flat bread).
Nutrition Facts : Calories 9.8, Fat 0.2, Cholesterol 2.6, Sodium 3.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 1.2
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