Nepali Lamb Pakuwa: Savory Slow-Cooked Dry Curry

Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)

Description:
Dive into the rich flavors of Nepal with this Lamb Pakuwa, a traditional slow-cooked dry lamb curry that’s perfect for a hearty meal. This savory dish brings together tender lamb pieces with aromatic spices, offering a delightful combination of taste and texture. Ideal for those who love a robust, flavorful curry, it pairs wonderfully with rice pilaf or roti (flat bread).

Preparation and Cooking Times:

Ingredients:

• 2 pounds boneless lamb, cut into cubes
• 1 large onion, chopped
• 1/2 cup tomatoes, chopped
• 1 tablespoon cumin powder
• 1 tablespoon garlic, minced
• 1 tablespoon fresh gingerroot, minced
• 1 teaspoon Szechwan pepper (timur)
• 1/2 teaspoon turmeric powder
• 1 tablespoon brown sugar
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon cumin seeds
• 2 cups broth (chicken or vegetable)
• 1 cup water
• 5 dried red chilies
• 1 scallion, chopped
• 5 tablespoons oil (divided use)

Instructions:

1. Prepare the Marinade Paste:

   • In a blender, combine the chopped onions, tomatoes, cumin powder, garlic, ginger, Szechwan pepper, turmeric, brown sugar, and fresh cilantro. Blend until the mixture forms a smooth paste.

2. Marinate the Lamb:

   • Toss the lamb cubes in the prepared marinade paste. Ensure that the lamb is well-coated with the paste. Cover and refrigerate for at least four hours, allowing the flavors to penetrate the meat.

3. Cook the Lamb:

   • Heat 3 tablespoons of oil in a large saucepan over medium heat. Add the marinated lamb along with the marinade paste. Cook, covered, over low heat. Stir occasionally to ensure the lamb cooks evenly. Continue cooking until the lamb is tender and the liquid has completely evaporated. The key is to achieve a dry curry at this stage, with the lamb coated in the reduced spices.

4. Finish the Dish:

   • Transfer the cooked lamb to a large plate and set aside.

5. Prepare the Tempering:

   • In a sauté pan, heat the remaining 2 tablespoons of oil over medium heat. Add the dried red chilies and cumin seeds. Fry until the chilies darken and the cumin seeds release their aroma.

6. Combine and Serve:

   • Add the chopped scallions to the oil mixture and fry for about a minute. Next, stir in the previously cooked lamb and toss to coat it well with the tempering mixture. Allow the lamb to brown slightly.

7. Serve:

   • Garnish with additional fresh cilantro if desired. Serve the Lamb Pakuwa hot with rice pilaf or roti (flat bread) for a truly satisfying meal.

Nutritional Information:

• Calories: 1645
• Fat Content: 133.4 grams
• Saturated Fat Content: 47.7 grams
• Cholesterol Content: 327 mg
• Sodium Content: 967.4 mg
• Carbohydrate Content: 29 grams
• Fiber Content: 4.4 grams
• Sugar Content: 15.7 grams
• Protein Content: 81 grams

Enjoy the rich and aromatic flavors of this traditional Nepali dish, perfect for a special dinner or to impress your guests with a unique and flavorful curry! 🍲🍛