Lamb Tareko (Crispy Lamb Slices, Nepali Style)
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Ingredients
| 2 lbs. | boneless lamb, cut into thin 2-inch long slices | | Oil for deep frying | | 2 tbsp. | chopped cilantro for garnish |
Marinade
| 1 tbsp. | cumin powder | | 2 tbsp. | mustard oil (vegetable oil can also be used) | | 5 | fresh red chilies | | 1/2 tbsp. | turmeric | | 1/2 tsp. | grated nutmeg | | 1/2 tsp. | timur (Szechwan pepper) | | 1 tbsp. | lemon juice | | 1 tbsp. | garlic paste | | 1 tbsp. | ginger paste | | 1 tbsp. | honey | | 2 tbsp. | molasses | | 2 tbsp. | corn starch | | Salt |
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Instructions
In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, pour marinade over lamb pieces; mix well, cover, and let marinate for at least four hours.
Heat oil in a deep fryer. Dip marinated lamb pieces in oil and fry until crispy. Garnish with chopped cilantro. Serve hot with mango chutney.
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