Pahadiya Lamb Tarkari Food

LAMB TARKARI

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).

PAHADIYA LAMB TARKARI

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).

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).