Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)

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:

ingredients

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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  1. 44444444edc
    What is the broth/water for? It is listed in the ingredients but isn't mentioned in the instructions.
    Replies 1
  2. Charles S.
    It's a good 'un. You do have to watch the pan like a hawk though or it burns.
    Reply
  3. Tulsi Regmi
    Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) Created by Tulsi Regmi
    Reply
  4. Tulsi Regmi
    This is a dry curry preparation with lamb cooked slowly in a special blend of spices.
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