Lamb Pakuwa Nepali Slow Cooked Dry Lamb Curry Food

LAMB PAKUWA (NEPALI SLOW-COOKED DRY LAMB CURRY)

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).

SLOW-COOKED VEGETABLE CURRY

Steps:

• Add the first 12 ingredients in order to a 4-quart slow-cooker.
• Pour vegetable broth over all.
• Cover and cook on LOW for 7-9 hours.
• Add in undrained tomatoes; stir to combine.
• Cover and let stand 5 minutes.
• Serve over cooked rice.

CHICKEN OR LAMB CURRY

Steps:

• Melt the butter in a saucepan over medium heat.
• Add the chopped onion.
• Add the flour.
• Stir until smooth and bubbly.
• Remove the saucepan from the heat (Leave your burner on).
• Add the Chicken Broth.
• Return saucepan to the burner and stir constantly until boiling and thickened.
• Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
• Add in your chicken and hard boiled eggs.
• Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
• Serve over rice.

LEFTOVER LAMB CURRY

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
• Serve over rice.

LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)

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).