Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)
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Ingredients
| 2 lbs. | boneless lamb, cut into 1-inch cubes | | 1 cup | onion, chopped | | 1/2 cup | tomatoes, chopped | | 1 tsp. | cumin powder | | 1 tbsp. | chili paste | | 1 tbsp. | garlic, minced | | 1 tbsp. | ginger, minced | | 1/2 tsp. | timur (Szechwan pepper) | | 1 tsp. | turmeric | | 1 tbsp. | brown sugar | | 2 tbsp. | cilantro, chopped | | 5 | dried red chilies | | 1 tsp. | cumin seeds | | 1 cup | broth or | | water | | 5 tbsp. | cooking oil | | Salt and pepper, to taste | | 1 cup | chopped scallions |
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Instructions
In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste. Combine lamb cubes with the marinating paste and marinate for at least four hours.
In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade. Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated. The key is to ensure that the curry is cooked tender and completely dry at this stage. Reserve in a large plate.
In a sauté pan, heat the remaining two tablespoons of oil. Add dried red chilies and cumin seeds; fry until dark. To the oil mixture, add chopped scallions and fry for a minute or so. To the oil mixture, add the curried lamb and brown well. Serve with rice pilaf or roti (flat bread).
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