Lamb Bhutuwa (Nepali Lamb Stir-Fried in Himalayan Spices)
by Tulsi Regmi, Ph.D.
SERVINGS
2 to 3 servings scale / convert
INGREDIENTS
2 lb. boneless lamb, cut into 1-inch slices
1 cup onion, chopped
5 cloves garlic, halved
1 piece ginger, julienned
5 fresh red chilies
1 tsp. turmeric
1/8 tsp. asafetida
1 tsp. cumin powder
1 tsp. curry powder
5 dried red chilies
1 cup green onions, sliced in 1-inch slivers
1 cup green peas
4 tbsp. cooking oil
1 tbsp. lemon juice
1 cup broth or water
Salt and pepper, to taste
INSTRUCTIONS
In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste. Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes. After marinating, drain the marinade and pat-dry lamb pieces.
In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste. In a non-stick pan heat two tablespoons of oil. Add dried red chilies and fry until dark. Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat. Reduce the heat to medium and continue to stir fry lamb until cooked tender. It may require some broth or water to moisten, if it starts to burn. Add green peas and green onions; stir for another two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with stir-fried vegetables and rice or roti (flat bread).
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