Lamb Tarkari

"(Classic Nepali Lamb Curried in Yogurt and Himalayan Herbs)"
 
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Lamb Tarkari created by Tulsi Regmi
Ready In:
1hr 30mins
Ingredients:
14
Serves:
2-3
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ingredients

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directions

  • In large bowl, season lamb pieces with salt and pepper.
  • In a non-stick pan, heat two tablespoons of oil.
  • Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies; fry for 30 sec.
  • Add turmeric and chopped onion, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
  • Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
  • Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
  • When cooked, turn off the heat and add chopped cilantro to garnish.
  • Serve hot with rice, and or roti (flat bread).

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  1. Tulsi Regmi
    Lamb Tarkari Created by Tulsi Regmi
  2. jcrozier
    I left out the red chilis, and chili powder, and only used 1/2 T ginger. Because we are all sissies when it comes to hot food. It was delicious.
     
  3. liliya_99
    I used only 3 dried chilis, and it wasn't as spicy. I also used soy yougurt and it was still very good.
     
  4. Jewelies
    We really enjoyed this recipe. Quick and easy to make with fantastic flavour. Make sure you get everything ready in bowls before you start cooking. Thanks for posting.
     
  5. Latchy
    If you like hot, spicy and a meal full of flavour this is it. Must say one of the best I have had. I used forequarter lamb chops as I had them in the freezer and for the 1 cup broth or water I used water with vegeta stock powder added. The curry powder I used was a Malaysian one that I always have in my pantry. I can't stress how good I feel this recipe is. I served it with rice, a coconut relish and yoghurt with cucumber and mint.
     

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