Ingredients:
- Main Ingredients:
- 2 lbs. boneless lamb, cut into 1-inch cubes
- 1 cup onion, chopped
- 1/2 cup tomatoes, chopped
- 1 teaspoon cumin powder
- 1 tablespoon chili paste
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 teaspoon timur (Szechwan pepper)
- 1 teaspoon turmeric
- 1 tablespoon brown sugar
- 2 tablespoons cilantro, chopped
- 5 dried red chilies
- 1 teaspoon cumin seeds
- 1 cup broth or water
- 5 tablespoons cooking oil
- Salt and pepper to taste
- 1 cup chopped scallion
Cooking Instructions:
- Prepare the Marinade:
- In a blender, process the chopped onions, tomatoes, cumin powder, chili paste, garlic, ginger, timur, turmeric, brown sugar, and chopped cilantro into a smooth paste.
- Marinate the Lamb:
- Combine the lamb cubes with the marinade paste.
- Marinate for at least four hours to let the flavors soak in.
- Cook the Lamb:
- In a large saucepan, heat three tablespoons of oil over medium heat.
- Add the marinated lamb pieces along with the marinade.
- Cook covered on low heat, stirring frequently, until the lamb is tender and all liquid has evaporated. Ensure the curry is completely dry at this stage.
- Transfer the cooked lamb to a large plate and set aside.
- Prepare the Final Dish:
- In a sauté pan, heat the remaining two tablespoons of oil over medium heat.
- Add dried red chilies and cumin seeds; fry until they turn dark.
- Add chopped scallions and fry for a minute until they soften slightly.
- Add the curried lamb to the sauté pan and brown well, stirring to mix thoroughly.
- Serve:
- Serve the Nepali Slow-Cooked Dry Lamb Curry with rice pilaf or roti (flatbread).
Tips for Best Results:
- Marinating Time: For maximum flavor, marinate the lamb overnight.
- Low Heat Cooking: Cooking on low heat ensures the lamb is tender and infused with the spices.
- Serving Suggestion: Garnish with extra cilantro and a squeeze of fresh lemon juice for added freshness.
Enjoy this delicious and aromatic Nepali Lamb Pakuwa/Pakku, perfect for a special dinner or festive occasion.
