Tarkari Recipes

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LAMB TARKARI



Lamb Tarkari image

Make and share this Lamb Tarkari recipe from Food.com.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 14

2 lbs lamb, cut into 1-in . cubes
2 cups onions, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 dried red chilies
1 cup yogurt
1 cup broth or 1 cup water, more if required
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped cilantro (to garnish)

Steps:

  • 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).

Nutrition Facts : Calories 1116.3, Fat 77.7, SaturatedFat 25.1, Cholesterol 256.3, Sodium 935.8, Carbohydrate 32.2, Fiber 4.3, Sugar 15.9, Protein 72

CHICKEN TARKARI



Chicken Tarkari image

Make and share this Chicken Tarkari recipe from Food.com.

Provided by Tulsi Regmi

Categories     Chicken Breast

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 16

2 lbs chicken breasts, cut into 1-in . cubes
2 cups onions, chopped
1 teaspoon cumin powder
1 teaspoon curry powder
1/2 teaspoon chili powder
2 dried red chilies
1 bay leaf
4 green cardamoms, bruised
2 cups tomatoes, chopped
1 cup broth or 1 cup water
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 teaspoon turmeric
4 tablespoons cooking oil
salt and pepper
2 tablespoons chopped fresh cilantro (to garnish)

Steps:

  • In a large bowl, season chicken pieces with salt and pepper.
  • Heat oil and brown chicken.
  • Reserve brown chicken in a plate.
  • Drain excess oil.
  • In a non-stick sauce pan, heat oil.
  • To the hot oil, add whole red chilies and bay leaf; 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 powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
  • Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
  • Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
  • When cooked, turn off the heat and add chopped cilantro to garnish.
  • Serve hot with rice and roti (flat bread).

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