Ingredients: Dry Lamb Curry Nepalease way 680 gm boneless lamb, cut into 1-in . cubes 120gm onion, chopped 60 ml oil 200 gm tomato, chopped 7 gm cumin powder 6 gm chili paste 12 gm garlic, minced 8 gm gingerroot, minced 5 gm szechwan pepper 7 gm turmeric 1/2 bunch coriander , chopped 2 gm dry red chilli 5 gm methi Seed 400 gm water 80 ml clafied butter salt to taste Directions: 1 a blender, process gm chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, and chopped cilantro into a smooth paste. 2Combine lamb cubes with the marinating paste and marinate for at least four hours. 3In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade. 4Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated. 5The key is to ensure that the curry is cooked tender and completely dry at this age. 6Reserve in a large plate. 7In a sauté pan, heat the the claified butter. 8Add dried red chilies and fenugreek seeds; fry until dark. 9To the oil mixture, and finish with Fresh coriander.
Posted on: Sat, 13 Jul 2013 17:40:28 +0000
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