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Gorkhali Lamb - Spicy Grilled Lamb Sauteed in Chili Sauce
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Recipe Information
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| Name: |
Gorkhali Lamb - Spicy Grilled Lamb Sauteed in Chili Sauce |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
8 Jan 2006 |
| Updated: |
-- |
| Views: |
366 |
| Rating: |
This recipe is unrated. |
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Description:
Country Nepal - Nepal is known as the abode of the gods. For many years a secret, unknown country, it was, in the 1950s, faced with making a leap from the 11th century to modern times. Visited first by mountaineers and trekkers, it later became the haunt of hippies. In 1989 restrictions barring several areas to tourists were lifted.
Despite its isolation and the variety of its local produce, Nepal has not developed a distinctive style of cooking. It is, more often than not, Dal Bhat lentils and rice. An exception is Newar cuisine, which can be very elaborate and spicy. Most dishes here are India based.
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Recipe Ingredients
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- Ingredients
- 2 lbs. Lamb chops
- 3 dry whole red peppers
- 2 bay leaves
- 1 teaspoon fenugreek seeds
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, finely grated
- 5 fresh red chilies, julienned
- 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
- 1/2 teaspoon turmeric
- Salt to taste
- 2 tablespoons mustard oil
- 1 cup lamb broth
- 1/2 cup green onion, cut in 1-in length for garnish
- Marinade:
- 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 pepper corn
- 1 teaspoon timur (szechwan pepper)
- 1/2 cup celery, chopped
- 2 tablespoons musturd oil
- 2 tablespoons soy sauce
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Recipe Instructions
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Directions
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.
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 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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YourForum > Recipes > Cultural/Ethnic Recipes > Gorkhali Lamb - Spicy Grilled Lamb Sauteed in Chili Sauce
