Lamb Pakuwa (nepali Slow-cooked Dry Lamb Curry)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 lbs boneless lamb, cut into 1-in . cubes
• 1 cup onion, chopped
• 1/2 cup tomato, chopped
• 1 teaspoon cumin powder
• 1 tablespoon chili paste
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 1/2 teaspoon szechwan pepper
• 1 teaspoon turmeric
• 1 tablespoon brown sugar
• 2 tablespoons fresh cilantro, chopped
• 2 dried red chilies
• 1 teaspoon cumin seed
• 1 cup broth or 1 cup water
• 5 tablespoons cooking oil
• salt and pepper
• 1 cup chopped scallion

Recipe

• 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 combine lamb cubes with the marinating paste and marinate for at least four hours.
• 3 in a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.
• 4 cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.
• 5 the key is to ensure that the curry is cooked tender and completely dry at this stage.
• 6 reserve in a large plate.
• 7 in a sauté pan, heat the remaining two tablespoons of oil.
• 8 add dried red chilies and cumin seeds; fry until dark.
• 9 to the oil mixture, add chopped scallions and fry for a minute or so.
• 10 to the oil mixture, add the curried lamb and brown well.
• 11 serve with rice pilaf or roti (flat bread).