Pahadiya Lamb Tarkari

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.

• Ready In: 1 hr
• Serves: 2-3

Ingredients

• 2  lbs lamb, cut into 1-in . cubes
• 3  cups onions, chopped
• 2  cups tomatoes, chopped
• 1  teaspoon cumin powder
• 1  teaspoon chili powder
• 1  teaspoon turmeric
• 1⁄4 teaspoon  grated nutmeg
• 2  dried red chilies
• 2  cups broth or 2  cups water
• 1  tablespoon garlic, minced
• 1  tablespoon gingerroot, minced
• 4  tablespoons  cooking oil
•  salt and pepper
• 2  tablespoons  chopped fresh cilantro (to garnish)

Directions

1. In large bowl, season lamb pieces with salt and pepper.
2. In a non-stick pan, heat two tablespoons of oil.
3. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
4. In a non-stick sauce pan, heat oil.
5. To the hot oil, add whole red chilies; fry for 30 sec.
6. Add turmeric and chopped onions, and fry until brown.
7. Put garlic and ginger into the onion mixture; fry for 30 sec.
8. To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
9. Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
10. 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.
11. When cooked, turn off the heat and add chopped cilantro to garnish.
12. Serve hot with rice, and or roti (flat bread).