Best 2 Lamb Bhutuwa Nepali Lamb Stir Fried In Himalayan Spices Recipes
Lamb Bhutuwa, a quintessential Nepali dish, is a captivating culinary creation that tantalizes taste buds with its symphony of flavors. This delectable stir-fried lamb dish bursts with bold Himalayan spices, each contributing a unique element to its enchanting character. Originating from the heart of Nepal, Lamb Bhutuwa has become a beloved delicacy, enjoyed by locals and visitors alike.
This article presents a comprehensive guide to preparing Lamb Bhutuwa, featuring three distinct recipes that cater to varying preferences and skill levels. The first recipe, "Classic Lamb Bhutuwa," embodies the traditional method of cooking this dish, employing a harmonious blend of spices and a slow-cooking technique to achieve fall-off-the-bone tenderness. For those seeking a quicker option, the "Quick and Easy Lamb Bhutuwa" offers a simplified version that retains the dish's authentic flavors. And for those with a penchant for culinary experimentation, the "Lamb Bhutuwa with a Twist" introduces exciting variations, incorporating unique ingredients and cooking methods to create a modern interpretation of this classic dish.
Whether you're a seasoned home cook or a novice in the kitchen, this article's recipes provide a roadmap to creating a memorable Lamb Bhutuwa experience. With detailed instructions and helpful tips, you'll be able to recreate this beloved Nepali dish in the comfort of your own home. So embark on this culinary journey and discover the captivating flavors of Lamb Bhutuwa, a dish that embodies the vibrant spirit of Nepali cuisine.
LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)
This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
- Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
- After marinating, drain the marinade and pat-dry lamb pieces.
- In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
- In a non-stick pan heat two tablespoons of oil.
- Add dried red chilies and fry till dark.
- Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
- Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
- Reduce the heat to medium and continue to stir fry lamb until cooked tender.
- It may require some broth or water to moisten, if it starts to burn.
- Add green peas and green onions; stir for another two minutes.
- Adjust seasoning with salt and pepper.
- Drain excess oil, if necessary.
- Serve with stir-fried vegetables and rice or roti (flat bread).
LAMB PAKUWA (NEPALI SLOW-COOKED DRY LAMB CURRY)
Make and share this Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- 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).
Nutrition Facts : Calories 1645, Fat 133.4, SaturatedFat 47.7, Cholesterol 327, Sodium 967.4, Carbohydrate 29, Fiber 4.4, Sugar 15.7, Protein 81
Tips for Making a Perfect Lamb Bhutuwa:
- Choose high-quality lamb meat, preferably from a young animal, for a tender and flavorful dish.
- Slice the lamb against the grain to ensure maximum tenderness.
- Marinate the lamb in a mixture of yogurt, spices, and herbs to infuse it with flavor.
- Use a well-seasoned cast iron skillet or wok to achieve a nice sear on the lamb.
- Stir-fry the lamb in batches to prevent overcrowding and ensure even cooking.
- Add vegetables towards the end of the cooking process to retain their texture and鮮豔色彩.
- Adjust the amount of chili powder and ginger-garlic paste to suit your desired level of spiciness.
- Garnish with fresh cilantro and lemon wedges for an extra burst of flavor and color.
Conclusion:
Lamb Bhutuwa is a delectable Nepalese dish that combines tender lamb, aromatic spices, and fresh vegetables into a flavorful and satisfying meal. Its unique blend of Himalayan spices, including timur, cumin, and coriander, creates a harmonious balance of heat, earthiness, and citrus. Whether enjoyed as a main course or as part of a larger spread, Lamb Bhutuwa is sure to impress with its rich flavors and vibrant colors. It is a testament to the culinary traditions of Nepal, showcasing the country's love for bold flavors and its ability to create dishes that are both hearty and refined. So next time you're looking for a unique and flavorful lamb dish, give Lamb Bhutuwa a try – your taste buds will be delighted!
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