Pahadiya Lamb Tarkari

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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.

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Steps

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In large bowl , season lamb pieces with salt and pepper.

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In a non-stick pan , heat two tablespoons of oil.

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Add seasoned lamb pieces and brown well.

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Discard excess oil and reserve meat on a plate.

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In a non-stick sauce pan , heat oil.

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To the hot oil , add whole red chilies.

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Fry for 30 sec.

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Add turmeric and chopped onions , and fry until brown.

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Put garlic and ginger into the onion mixture.

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Fry for 30 sec.

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To this mixture , add cumin , chili powder , grated nutmeg and chopped tomatoes.

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Mix well for a few minutes.

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Transfer browned lamb pieces into the spice mixture , add salt and pepper.

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Stir well.

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Add broth to the browned lamb.

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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.

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When cooked , turn off the heat and add chopped cilantro to garnish.

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Serve hot with rice , and or roti.

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Ingredients

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lamb, onions, tomatoes, cumin powder, chili powder, turmeric, nutmeg, dried red chilies, broth, garlic, gingerroot, cooking oil, salt and pepper, fresh cilantro