Lamb Pakuwa Nepali Slow Cooked Dry Lamb Curry Recipes

LAMB PAKUWA (NEPALI SLOW-COOKED DRY LAMB CURRY)

Steps:

• 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).

BOMBAY LAMB CURRY

Steps:

• Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
• Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
• Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
• Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
• Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
• Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
• Serve with Basmati rice and accompaniments.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.