Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)

1. 1

   In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.

2. 2

   Combine lamb cubes with the marinating paste and marinate for at least four hours.

3. 3

   In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.

4. 4

   Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.

5. 5

   The key is to ensure that the curry is cooked tender and completely dry at this stage.

6. 6

   Reserve in a large plate.

7. 7

   In a saute pan, heat the remaining two tablespoons of oil.

8. 8

   Add dried red chilies and cumin seeds; fry until dark.

9. 9

   To the oil mixture, add chopped scallions and fry for a minute or so.

10. 10

    To the oil mixture, add the curried lamb and brown well.

11. 11

    Serve with rice pilaf or roti (flat bread).

* Per serving · 4 servings · Values may vary.

No additional tips available.