Best 2 Lamb Pakuwa Nepali Slow Cooked Dry Lamb Curry Recipes
# Introduction
Lamb Pakkuwa is a traditional and authentically rich Nepali lamb dish that sits proudly among Nepal's most loved curries. This slow-cooked and dry lamb curry is a symphony of flavors, where succulent lamb meat is lovingly braised in a tantalizing blend of aromatic spices and herbs. The result is a dish that is both incredibly flavorful and satisfying, making it a cornerstone of Nepali cuisine.
In this article, we present two delectable variations of Lamb Pakkuwa: the traditional Nepali Lamb Pakkuwa and the Instant Pot Lamb Pakkuwa. Both recipes capture the essence of this classic dish, offering a delightful culinary journey that will transport your taste buds to the heart of the Himalayas.
## Traditional Nepali Lamb Pakkuwa
The traditional Nepali Lamb Pakkuwa is a testament to the culinary heritage of Nepal. This slow-cooked curry is lovingly prepared using a harmonious blend of spices and herbs, including cumin, coriander, turmeric, ginger, garlic, and green chilies. The lamb is braised until it falls apart, creating a tender and succulent texture that melts in your mouth.
## Instant Pot Lamb Pakkuwa
For those seeking a quicker yet equally flavorful option, the Instant Pot Lamb Pakkuwa is the perfect choice. This recipe utilizes the convenience of a modern kitchen appliance to deliver a delightful Lamb Pakkuwa in a fraction of the time. The Instant Pot method allows the lamb to cook under pressure, resulting in a tender and savory dish that is bursting with flavor.
Both the traditional Nepali Lamb Pakkuwa and the Instant Pot Lamb Pakkuwa are culinary gems that showcase the beauty of Nepali cuisine. They are perfect for a hearty meal, whether it's a family gathering, a special occasion, or simply a comforting dinner at home. So, let's dive into the recipes and embark on a culinary adventure that will leave you craving for more.
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
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).
Tips:
- Choose the right cut of lamb: Lamb shoulder or leg works best for this recipe, as they have a good amount of fat and connective tissue that will break down during the slow cooking process, resulting in tender and flavorful meat.
- Marinate the lamb: Marinating the lamb in a mixture of spices and yogurt helps to tenderize the meat and infuse it with flavor. Be sure to marinate the lamb for at least 4 hours, or overnight if possible.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the lamb from sticking to the bottom of the pot.
- Start by browning the lamb: Browning the lamb in a little oil before adding the other ingredients will help to develop flavor and color.
- Add enough liquid: The lamb should be almost completely covered in liquid, so adjust the amount of water or broth you add as needed.
- Cook the lamb slowly: The lamb should be cooked on low heat for at least 2 hours, or until it is fall-off-the-bone tender.
- Serve the lamb with traditional Nepali sides: Lamb pakkuwa is traditionally served with rice, dal (lentil soup), and a vegetable dish such as aloo tama (potato and tomato curry).
Conclusion:
Lamb pakkuwa is a delicious and flavorful Nepali dish that is perfect for a special occasion or a weeknight meal. The lamb is slow-cooked until it is fall-off-the-bone tender, and the rich and spicy sauce is sure to please everyone at the table. Serve it with traditional Nepali sides for an authentic experience.
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