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 COOKER LAMB CURRY

Steps:

• Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
• The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the 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).