Pahadiya Lamb Tarkari

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

INGREDIENTS

Nutrition
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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 onions, and fry until brown.
  • Put garlic and ginger into the onion mixture; fry for 30 sec.
  • To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
  • Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
  • 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.
  • 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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