Pahadiya Lamb Tarkari: Classic Nepali Tender Lamb Curried in Tomato and Himalayan Herbs, Mountain Style
This delightful dish, Pahadiya Lamb Tarkari, showcases the vibrant flavors and aromas of Nepalese cuisine, particularly suited for those who appreciate the comforting and robust nature of mountain-style cooking. Perfectly tender lamb is paired with a medley of tomatoes and aromatic Himalayan herbs, creating a curry that is not only hearty but also satisfies the soul. It is an ideal meal for mountain trekkers seeking nourishment after a long day, providing a comforting and satisfying end to their adventures.
Recipe Details
| Attribute | Information |
|---|---|
| Name | Pahadiya Lamb Tarkari |
| Description | Classic Nepali tender lamb curried in tomato and Himalayan herbs, mountain style. Perfect for mountain trekkers. |
| Recipe Category | Lamb/Sheep |
| Cook Time | 45 minutes |
| Prep Time | 15 minutes |
| Total Time | 1 hour |
| Recipe Servings | Serves 4 |
| Calories | 1110.5 |
| Aggregated Rating | 4.0 (2 reviews) |
Nutritional Information
| Nutrient | Content per Serving |
|---|---|
| Total Fat | 74.4 g |
| Saturated Fat | 22.8 g |
| Cholesterol | 240.8 mg |
| Sodium | 1575.7 mg |
| Carbohydrates | 41.2 g |
| Fiber | 7.2 g |
| Sugar | 19.1 g |
| Protein | 70.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | lamb (cut into pieces) |
| 3 | onions (chopped) |
| 2 | tomatoes (chopped) |
| 1 | cumin powder |
| 1 | chili powder |
| 1 | turmeric |
| 1 | nutmeg (grated) |
| ¼ | broth |
| 2 | water |
| 1 | garlic (minced) |
| 1 | gingerroot (minced) |
| 4 | fresh cilantro (chopped) |
| NA | salt and pepper (to taste) |
| 2 tablespoons | oil (for cooking) |
Instructions
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Prepare the Lamb: Begin by placing the lamb pieces in a large bowl. Season them generously with salt and pepper, ensuring that every piece is well-coated. This initial step is crucial as it lays the foundation for the flavor of the dish.
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Brown the Lamb: In a non-stick pan, heat two tablespoons of oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned lamb pieces to the pan. Allow them to brown thoroughly on all sides. This process should take about 5 to 7 minutes. Once browned, remove the lamb from the pan, discarding any excess oil, and set the meat aside on a plate.
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Sauté Aromatics: In a non-stick saucepan, heat a bit more oil (about one tablespoon) over medium heat. To the hot oil, add whole red chilies, frying them for about 30 seconds until they release their fragrant oils. Next, introduce the chopped onions into the pan and sauté until they turn a golden brown color, approximately 5 to 7 minutes.
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Add Garlic and Ginger: Once the onions are beautifully browned, add the minced garlic and gingerroot to the onion mixture. Sauté for another 30 seconds, allowing the garlic and ginger to infuse their flavors into the onions.
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Incorporate Spices and Tomatoes: To this aromatic base, add the cumin, chili powder, grated nutmeg, and the chopped tomatoes. Stir well to combine all the ingredients, letting them cook together for a few minutes. This will create a rich and flavorful sauce.
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Combine with Lamb: Gently transfer the browned lamb pieces back into the spice mixture. Add salt and pepper to taste, stirring well to ensure the lamb is coated in the delicious mixture.
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Simmer: Pour the broth into the saucepan with the lamb and spices. Reduce the heat to low, allowing the mixture to simmer gently. Cover the pan and let it cook for approximately 35 to 45 minutes. This slow cooking will allow the lamb to become tender and the sauce to thicken to a saucy consistency.
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Finish and Serve: Once the lamb is tender and the sauce has thickened beautifully, turn off the heat. Add the chopped fresh cilantro for a burst of freshness. Serve your Pahadiya Lamb Tarkari hot, alongside steaming rice or traditional roti (flatbread) for a complete meal.
Serving Suggestions
This classic Nepali dish is best enjoyed with a side of steamed rice or warm roti, allowing the flavors to meld beautifully in each bite. Pair it with a simple cucumber salad or a yogurt dip to balance the rich flavors of the lamb curry.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. The flavors will continue to develop, making the leftovers just as delicious.
Conclusion
Indulging in Pahadiya Lamb Tarkari not only brings a taste of Nepalese culture to your table but also offers a comforting dish that warms the heart and satisfies the palate. Whether you’re a mountain trekker or simply someone who enjoys a hearty curry, this dish is sure to become a favorite in your home. Enjoy the rich flavors and the love that goes into every bite!
