Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)

Recipe by Tulsi Regmi
READY IN: 1hr 15mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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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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