Lamb Pakuwa Nepali Slow Cooked Dry Lamb Curry

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This is a dry curry preparation with lamb cooked slowly in a special blend of spices.

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Steps

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In a blender , process chopped onions , tomatoes , cumin powder , chili , garlic , ginger , timur , turmeric , brown sugar and chopped cilantro into a smooth paste.

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Combine lamb cubes with the marinating paste and marinate for at least four hours.

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In a saucepan , heat three tablespoons of oil , add the marinated lamb pieces together with the marinade.

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Cook covered in low heat , frequently stirring , until the lamb is tender and all liquid has evaporated.

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The key is to ensure that the curry is cooked tender and completely dry at this stage.

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Reserve in a large plate.

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In a saut pan , heat the remaining two tablespoons of oil.

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Add dried red chilies and cumin seeds.

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Fry until dark.

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To the oil mixture , add chopped scallions and fry for a minute or so.

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To the oil mixture , add the curried lamb and brown well.

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Serve with rice pilaf or roti.

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Ingredients

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boneless lamb, onion, tomatoes, cumin powder, chili paste, garlic, gingerroot, szechwan pepper, turmeric, brown sugar, fresh cilantro, dried red chilies, cumin seed, broth, cooking oil, salt and pepper, scallion