Lamb Bhutuwa Nepali Lamb Stir Fried In Himalayan Spices Recipes

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LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)



Lamb Bhutuwa (Nepali Lamb Stir-Fried in Himalayan Spices) image

This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 16

2 lbs boneless lamb, cut into 1 in slices
1 cup onion, chopped
5 garlic cloves, halved
1 inch gingerroot, julienned
2 fresh red chilies
1 teaspoon turmeric
1/8 teaspoon asafoetida powder
1 teaspoon cumin powder
1 teaspoon curry powder
2 dried red chilies
1 cup green onion, cut in 1 in. length
1 cup green peas
4 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or 1 cup water
salt and pepper

Steps:

  • In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
  • Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
  • After marinating, drain the marinade and pat-dry lamb pieces.
  • In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
  • In a non-stick pan heat two tablespoons of oil.
  • Add dried red chilies and fry till dark.
  • Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
  • Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
  • Reduce the heat to medium and continue to stir fry lamb until cooked tender.
  • It may require some broth or water to moisten, if it starts to burn.
  • Add green peas and green onions; stir for another two minutes.
  • Adjust seasoning with salt and pepper.
  • Drain excess oil, if necessary.
  • Serve with stir-fried vegetables and rice or roti (flat bread).

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