Name: Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2-3 serving(s)
Ingredients: 2 lbs boneless lamb, cut into 1-in . cubes; 1 cup onion, chopped; 1/2 cup tomatoes, chopped; 1 teaspoon cumin powder; 1 tablespoon chili paste; 1 tablespoon garlic, minced; 1 tablespoon gingerroot, minced; 1/2 teaspoon szechwan pepper; 1 teaspoon turmeric; 1 tablespoon brown sugar; 2 tablespoons fresh cilantro, chopped; 2 dried red chilies; 1 teaspoon cumin seed; 1 cup broth or 1 cup water; 5 tablespoons cooking oil; salt and pepper; 1 cup chopped scallion

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Recipe by Tulsi Regmi

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Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) created by Tulsi Regmi

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

Ready In:: 1hr 15mins
Serves:
Units:

4

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ingredients

2 lbs boneless lamb, cut into 1-in . cubes
1 cup onion, chopped
¹⁄₂ cup tomatoes, chopped
1 teaspoon cumin powder
1 tablespoon chili paste
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
¹⁄₂ teaspoon szechwan pepper
1 teaspoon turmeric
1 tablespoon brown sugar
2 tablespoons fresh cilantro, chopped
2 dried red chilies
1 teaspoon cumin seed
1 cup broth or 1 cup water
5 tablespoons cooking oil
salt and pepper
1 cup chopped scallion

directions

In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.
Combine lamb cubes with the marinating paste and marinate for at least four hours.
In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.
Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.
The key is to ensure that the curry is cooked tender and completely dry at this stage.
Reserve in a large plate.
In a sauté pan, heat the remaining two tablespoons of oil.
Add dried red chilies and cumin seeds; fry until dark.
To the oil mixture, add chopped scallions and fry for a minute or so.
To the oil mixture, add the curried lamb and brown well.
Serve with rice pilaf or roti (flat bread).

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RECIPE MADE WITH LOVE BY

@Tulsi Regmi

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@Tulsi Regmi

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

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question by 44444444edc

3/16/2021

What is the broth/water for? It is listed in the ingredients but isn't mentioned in the instructions.

Replies 1
review by Charles S.

2/19/2018

It's a good 'un. You do have to watch the pan like a hawk though or it burns.

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photo by Tulsi Regmi

5/23/2016

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creation by Tulsi Regmi

3/17/2004

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