Lamb Tarkari

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(classic nepali lamb curried in yogurt and himalayan herbs)

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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 onion , 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 , curry powder and chili.

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Mix well for a minute or so.

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

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Stir well.

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Add yogurt and broth to the browned lamb.

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Lower the heat to low and let simmer until lamb pieces are tender.

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Add more broth or water if required.

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Cook until the sauce has attained 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, cumin powder, curry powder, chili powder, dried red chilies, yogurt, broth, garlic, ginger, turmeric, cooking oil, salt and pepper, cilantro