The massive earthquake in Nepal has wreaked horrific damage to UNESCO World Heritage sites and killed an estimated 2,000+ people in a country that has experienced more than a few huge quakes over the centuries. This is a tragedy of global proportions that demands an equally massive global outpouring of support!
Nepal needs our help, Citizens!
Donate generously at the charities listed here, visit a Nepalese restaurant so they can send money home to their relatives, do whatever you can! My favorite Nepalese restaurant in San Francisco is Little Nepal, please visit them as their food is exceptional and they especially need lots of new customers today!
This recipe is one of my favorite Nepali dishes: Tender Lamb Curried in Tomato and Himalayan Herbs! Tomato is a popular base for Nepali curries and a wide range of Indian and Chinese herbs, oils and spices are used in this recipe.
This dish is rather unusual in that tarkari’s typically do not include meat! In fact, tarkari adctually means ‘cooked vegetables’.
In Nepal, people prefer to eat curry with their meals and even in tiffin and breakfast. Curry is very important dish in Nepali food item. Either it is rice, roti or chapati, people have curry and dal at the side.
Tarkari is well worth your time, Citizens – please help the Nepalese trapped in this tragic circumstance!
Battle on – The GeneralissimoPrint
- 2 lbs. boneless Lamb chops
- 3 dry whole red chili peppers (I like chiles de arbol)
- 2 bay leaves
- 1 teaspoon fenugreek seeds
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, finely grated
- 5 fresh red chilies, julienned – I recommend Fresnos or red jalapeños
- 1 cup onions, finely chopped
- 1 cup tomatoes, chopped
- 1 cup red bell pepper, chopped
- 1 teaspoon cracked black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon freshly ground nutmeg
- ½ teaspoon turmeric
- A large pinch of asafoetida
- Salt to taste
- 2 tablespoons mustard oil
- 1 cup lamb broth
- ½ cup green onion, cut in 1-in length for garnish
- 1 cup chopped roasted tomatoes
- 1 cup roasted red bell pepper
- 1 tablespoon lemon juice
- 1 cup onions, roughly chopped
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon timur (sichuan pepper)
- ½ cup celery, chopped
- 2 tablespoons mustard oil
- 2 tablespoons soy sauce
- In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Save the excess marinade! Cut grilled lamb into 1-in cubes.
- In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add leftover marinade, tomatoes and lamb broth.
- Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.
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