Gorkhali Lamb Nepal Recipes

GORKHALI LAMB (NEPAL)

Steps:

• In a blender combine all the marinating ingredients to form smooth paste.
• Pour the marinating paste over the lamb chops in a large bowl.
• Mix well, cover, and let marinate for at least six hours.
• Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 minute
• Cut grilled lamb into 1-in cubes.
• In a sauce pan heat 2 tablespoons of musturd oil.
• Fry fenugreek, bay leaves, and dry whole red peppers till dark.
• Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown.
• Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture.
• Fry for 30 sec, and add tomatoes and lamb broth.
• Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens.
• Transfer grilled lamb cubes to the sauce, stir well.
• Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce.
• Adjust seasoning with salt and pepper.
• Garnish with green onions.
• Serve with rice, or roti.

GORKHALI STUFFED NAAN

Steps:

• To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.
• Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
• Add ground lamb and sauté until cooked.
• Add chopped scallion and cilantro; makes well.
• Take off heat and allow cooling.
• In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
• Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
• Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
• Cover with plastic wrap and let rest for 30 minutes.
• Knead the dough again for another five minutes.
• Divide the dough into three-inch balls.
• Roll out the dough balls into eight-inch circles.
• Cover with plastic wrap.
• Place two tablespoons of lamb stuffing at the centre of the naan.
• Fold all edges over towards the centre and pinch to enclose.
• Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
• Continue with other dough balls.
• Cover with plastic wrap.
• Brush naans with melted butter and place in the hot clay oven farther from the open fire.
• Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
• Do not over bake naans.
• Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
• You can also season naans with garlic, herbs, and other spices.
• Serve hot with vegetable or meat preparations.