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  Recipe Home Asian  Tulsi Regmi, University of Missouri-Columbia
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  Tulsi Regmi, University of Missouri-Columbia
  Category: Asian
  Author: Lamb Bhutuwa
  Date: 9/29/2010
  Hits: 892
Description: Nepali Stir-Fried Lamb
History: This dish is native to the Himalayas of Nepal
Serving Size: 2-3
Preparation Time: about 2 hours marinating and 10 min. cooking

1.5 lb. Lamb, cut into 1-in pieces
1 cup green peas
1 cup celery, chopped
5 garlic gloves, minced
1 inch ginger, minced
3 fresh red chilies, julienned
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric
1 tablespoon mustard oil for marination
1 cup green onions, cut in 1 in. length
4 tablespoons mustard oil for stir-frying
1 teaspoon ground black pepper
¼ teaspoon Garam Masala
5 cloves
1 cinnamon stick
1 teaspoon fenugreek
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon yogurt
Salt to taste
In a large bowl, combine lamb pieces, one tablespoon lemon juice, soy sauce, yogurt, one tablespoon of mustard oil, turmeric, cumin, chili powder, salt and pepper. Toss it well to coat thoroughly. Let marinate for at least two hours.

In a non-stick pan heat four tablespoons of mustard oil. Toast fenugreek till it turns dark. Add cloves, and cinnamon stick and fry for 15 sec. Transfer the coated lamb to the pan, stir well to brown on high heat. Add garlic, ginger, and red chilies; reduce the heat to medium. Stir-fry the meat on medium heat until cooked through, about 5-7 min. Apply water to moisten, if it starts to burn. Add green peas, celery, green onions and Garam Masala, stir for two minutes. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with rice, or roti (whole wheat flat bread).

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '98

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